Mushroom Shwarma with Smoky Harissa Rice
45 Minutes
Middle East/Mediterranean
Serves: 3
Enjoy this Mushroom Shawarma with Smoky Harissa Rice at home and make your own creations with our 4 new Microwaveable flavors.
Ingredients
Mushrooms
2 3.5oz oyster mushrooms, torn apart
1/4th teaspoon cumin
1/4th teaspoon coriander
1/4th teaspoon paprika
1/4th teaspoon turmeric
Pinch of cinnamon
1/4th teaspoon chili powder
1/4th teaspoon garlic powder
2 tablespoons olive oil
Salt and pepper to taste
Yogurt Sauce
1/4th cup greet yogurt,
2 tablespoons olive oil
Juice of 1 lemon or to taste
Salt & Pepper to taste
For Your Bowl/Plate
10oz sweet grape tomatoes,
halved 1/2 red onion, minced
1 tablespoon olive oil
Juice of 1 lemon
1 package of Royal® Rice Smoky Harissa Salt and pepper to taste
Serve with chopped romaine lettuce, yogurt sauce of your choice, mint and lemon wedges
Preparation
- Preheat your oven to 350 degrees.
- In a bowl, add your oyster mushroom and toss with your all seasoning and olive oil. Mix well and add on a sheet tray with parchment. Cook for 40 minutes, flipping halfway.
- *Alternatively, you can cook your mushrooms on the stovetop in a pan with olive oil, if you prefer to not bake the mushrooms.
- In the meantime, mix your halved tomatoes and minced red onions with olive oil, lemon juice, salt and pepper and set aside.
- Next, make your yogurt sauce. Take 1/4th cup of greek yogurt and mix with salt and pepper, the juice of 1 lemon and 2 tablespoons of olive oil.
- Next, make your rice according to the package instructions and prep your lettuce and yogurt sauce. Set aside all your ingredients to assemble.
- When everything is done, assemble your meal: add on your rice, the mushroom shawarma, tomato salad, mint, lettuce and finish with a drizzle of yogurt sauce
