Recipe

Mushroom Shawarma with Royal Rice Smoky Harissa
Enjoy this Mushroom Shawarma with Smoky Harissa Rice at home and make your own creations with our 4 new RTH 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
Instructions
- 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