Green Harissa Roasted Vegetable Rice
Roasted zucchini, cauliflower, and green harissa fold through Diamond Castle rice for a plant-forward main.
Ideal for modern buffets where color matters—the grains stay bright and separate.
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Why it shines
- Diamond Castle long grain stays fluffy even after tossing in harissa.
- Roasted vegetables add charred sweetness and body.
- Vibrant green herbs keep the platter photo-ready for hours.
Servings
Serves 12 as a plant-forward main.
Timing
Total time: 60 minutes including roasting.
Best occasion
Built for wellness buffets, executive lounges, or retail tastings.
Ingredients
Measure precisely to showcase Diamond Castle texture.
- 2.5 cups Diamond Castle long-grain rice
- 3 cups vegetable stock
- 1 cup roasted cauliflower florets
- 1 cup roasted zucchini and green beans
- 1/2 cup roasted chickpeas
- 1/3 cup green harissa or herb paste
- 1 bunch coriander and parsley, chopped
- Olive oil, lemon zest, and sumac to finish
Method
- Cook the rice in vegetable stock until fluffy, then spread on trays to cool slightly.
- Roast cauliflower, zucchini, beans, and chickpeas until caramelized.
- Fold the vegetables into the rice with green harissa and herbs.
- Adjust seasoning with lemon zest, sumac, and olive oil.
- Hold warm or at room temperature; refresh with more herbs before service.
Add to menuFold the harissa in while the rice is warm so the herbs release their oils without darkening.