Harissa Broth with Rice & Veggies

Harissa Broth with Rice & Veggies

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 10 minutes 

Cook Time: 50 minutes

Makes: 4-6 servings

Harissa is an aromatic chili powder made from assorted herbs and spices. It has a bit of heat to it, but is extremely delicious mixed in a creamy broth with rice and veggies. Just about any veggie pairs wonderfully with this satisfying broth. Make the dish your own & enjoy! 



  • 2 cups basmati rice
  • 4 cups water
  • 3 tbsp butter
  • 2 tsp extra virgin olive oil
  • 2 shallots, thinly sliced
  • ½ lb baby yukon gold potatoes, halved
  • 6 garlic cloves, minced
  • 6 cups vegetable or bone broth
  • 2 tbsp harissa powder, more or less to taste
  • 1 tsp paprika
  • ¼ cup heavy cream
  • 10 oz green beans



  • Fiesta radish microgreens
  • Salt and pepper to taste




  1. Cook the rice according to package instructions. Heat olive oil on medium heat in a medium-sized pot. Add the shallots and cook for about 5 minutes or until sauteed.
  2. Add in the potatoes and cook for 5 minutes, stirring occasionally.
  3. Add the butter and the minced garlic into the pot and cook until fragrant.
  4. Pour in the broth and bring to a boil. Once boiling, add the harissa and paprika and reduce the heat. Let it simmer for about 20 minutes or until the potatoes are tender.
  5. Add the heavy cream and green beans and cook for another 5 minutes, or until the beans are tender.
  6. Add the prepared rice to a bowl and ladle the harissa broth and veggies on top. Garnish with fiesta radish microgreens, salt and pepper to taste and enjoy!


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