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Servings
24
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Serving Size
¾ cup
Ingredients
- 3 tablespoons vegetable oil
- 1 ½ cups fresh garlic, minced
- 1 ½ cups onion, minced
- 1 ½ cups green olives, quartered
- 2 tablespoons ground coriander seed
- 3 quarts U.S. long-grain rice, cooked, hot
- 4 cups mild harissa
Directions
- Heat oil in a large stockpot or rondo. Add garlic, onion, olives, and coriander. Cook for 3 to 5 minutes or until onions are soft and translucent.
- Add rice and harissa, mixing to combine thoroughly. Transfer rice mixture to a hotel pan and hold hot for service.
- Transfer ¾ cup to a heated plate.
