Moroccan Harissa Rice Seasoning
Ingredients: Fried Onion (Onion, Palm Oil, Buck Wheat, Salt), Almonds Roasted, Pine Nuts Raw, Chili, Bell Pepper Roasted, Garlic, Carrot, Tomato, Cumin, Sea Salt, Lemon Peel, Coriander, Cumin Toasted, Citric Acid, Black Pepper.
Description: Made with traditional Moroccan ingredients of bell pepper, black pepper, carrots, coriander, citric acid, garlic, fried onion, lemon, pine nuts, red chilies, toasted cumin, sea salt, toasted almonds, and tomatoes. We used the flavors of Morocco and blended our own version of a harissa rice seasoning. Turn an ordinary rice or any grain dish into something extraordinary with this easy-to-use spice mix.
Moroccan Harrisa Rice
1 Tbs Olive Oil
1/2 Cup Moroccan Harrisa Rice Seasoning
1 Cup Basmati Rice
1 1/2 Cups Water
1/2 tsp. Salt
Heat the oil in a frying pan over medium-high heat. Add the Moroccan Harrisa Rice Seasoning and saute for 30 seconds. Add rice and mix gently. Add water and salt, stir gentry and bring to a boil, reducing the heat to low. Cover and cook on low for 20 minutes.
Let customers speak for us
Our pantry is full of these wonderful products, my husband loves to cook with them!
I had been looking for a savory spice for salmon. This is exactly what I was looking for! Perfect blend of a variety of spices. Recently, I discovered it has other uses: on yams and scrambles eggs. Looking forward to experimenting and replacing this with other all-purpose seasonings.
I’ve been using this spice for all my curry dishes! I like a milder but tasty curry mix and this is it. Many curry mixes I’ve tried are too spicy!
I’ve been using this for years and love it!!!
Tastes like home.
Added to any Italian dish, meat, pasta, soup, etc. I promise you’ll feel the flavor of this extraordinary combination of herbs!!
Godere 🇮🇹
Ciao Bella
Great blend, used to make my own, but this a fantastic upgrade over what I used to make!
I love this stuff! This goes great on meats, fries, soups, eggs and anything savory! Combine this with their black salt and you are golden!
I use this on lots of foods, fruits, and vegetables. It adds to the flavor. I also use this in pozole instead of real chilies and it is excellent.
