Quick Halloumi Rice Bowl

A simple, yet delicious rice dish, with a whole variety of flavours and textures! Spicy and fragrant Ras El Hanout, salty halloumi and sweet and fruity sultanas go amazingly well in this delicious Spinach & Halloumi Rice Bowl recipe. Finished with some lemon juice for a fresh zing, and some crunchy flaked almonds for a bit of texture, this is a wonderfully quick and easy meal for a busy summer’s day that you can cook up in just 20 minutes!

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Is It A Halloumi Pilaf? Halloumi Biryani? Or Halloumi Rice Bowl?

Seb calls this dish a Halloumi Pilaf. Pilaf is just a fancy name for rice cooked in stock or broth with added spices, vegetables and other ingredients. The signature of a good pilaf is each of the rice grains being separate when cooked, as opposed to porridge-like (like arborio rice) or stuck together (like sticky rice).

Similarly, biryani is normally made with uncooked rice stewing in stock, spices and vegetables to absorb all the flavours.

Our version is a bit of a cheat’s pilaf. We cooked the rice first, then added it with all the flavours after, so it seems too naughty to call this halloumi rice recipe a pilaf or a biryani.

What Rice to Use for Halloumi Rice Bowl?

There are so many different rice varieties, each with its different appearance, texture and cooking time. For the pilaf, I’d recommend using basmati rice. It has great texture when cooked, grains do not adhere to each other and can easily be fluffed up with a fork. Another one, that works just as well is Jasmine rice. But because of the rather strong aroma, it depends on what other ingredients you’re cooking your pilaf with.

Other Ingredients

Besides rice, you will also need the following to make this halloumi rice recipe:

• garlic cloves: or garlic paste.
• chilli: red or green – you choose.
• spring onion
• halloumi cheese: you may choose a full-fat or reduced-fat version.
• ras el hanout: if you fancy making your own spice blend, have a look at our Ras el Hanout recipe here.
• spinach: we used baby spinach.
• dill: fresh or frozen.
• flaked almonds: or slivered almonds.
• sultanas: can be replaced with dried apricots or raisins.
• lemon: or lemon juice from a bottle.
• plain yoghurt: natural or Greek yoghurt.

Method: How To Make Halloumi Rice Bowl?

Toast flaked almonds in a dry pan until just starting to colour. Tip them onto a small plate to prevent further browning and set them aside.

Slice the spring onions on the diagonal, mince, grate or finely chop your garlic and finely chop the chilli.

Cook rice following packet instructions. Drain and set aside until later.

Whilst the rice is cooking, cut the halloumi into bite-size pieces. Heat a teaspoon of oil in a large, non-stick frying pan over medium-high heat. Add the halloumi cubes and cook for 4-5 min until starting to brown and crisp up. Add the spring onions, garlic, chilli and ras el hanout and cook for another minute stirring continuously. Then add the spinach, stir and cover with the lid. Cook for approx 1 minute until spinach starts to wilt.

Once wilted, add the cooked drained rice and sultanas. Cook for 2 minutes to warm the rice through. Take the pan off of the heat and squeeze in the lemon juice. Garnish your halloumi rice bowl with the toasted flaked almonds, dill and a spoonful of yoghurt!

Other Halloumi Recipes

For other great ways to use halloumi, have a look at our favourite recipes below:

• Creamy Sweet Potato, Halloumi & Leek Pie
• Ultimate Halloumi Burgers with Chimichurri Mayonnaise
• Mandarin & Halloumi Couscous Bowl

Recipe Card

Quick & Easy Halloumi Rice Bowl

A simple, yet delicious rice dish, with a whole variety of flavours and textures! Spicy Ras El Hanout, salty halloumi and sweet and fruity sultanas go amazingly well in this delicious Spinach & Halloumi Rice Bowl recipe. Finished with some lemon juice for a fresh zing, and some crunchy flaked almonds for a bit of texture, this is a wonderfully easy meal for a busy summer's day that you can cook up in just 20 minutes!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Mediterranean, North African

Servings 2 people

Calories 699 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 120 g basmati rice
• 2 garlic cloves minced or finely chopped
• 1 chilli finely chopped
• 1 spring onion thinly sliced
• 225 g halloumi cheese cut into cubes
• 1 teaspoon ras el hanout
• 120 g spinach
• 5 g dill finely chopped
• 10 g flaked almonds
• 30 g sultanas
• 1 lemon juice only
• 2 tablespoon plain yoghurt

Instructions

 

• Toast flaked almonds in a dry pan until just starting to colour. Tip them onto a small plate to prevent further browning and set aside.
• Cook rice following packet instructions. Drain and set aside until later.
• Whilst the rice is cooking, cut the halloumi into bite-size pieces. Heat a teaspoon of oil in a large, non-stick frying pan over medium-high heat. Add the halloumi cubes and cook for 4-5 min until starting to brown and crisp up.
• Add the spring onions, garlic, chilli and ras el hanout and cook for another minute stirring continuously.
• Then add the spinach, stir and cover with the lid. Cook for approx 1 minute until spinach starts to wilt.
• Once wilted, add the cooked drained rice and sultanas. Cook for 2 minutes to warm the rice through.
• Take the pan off of the heat and squeeze in the lemon. Garnish with the toasted flaked almonds, dill and a spoonful of yoghurt!

Nutrition

Calories: 699kcalCarbohydrates: 72gProtein: 35gFat: 32gSaturated Fat: 20gCholesterol: 3mgSodium: 1418mgPotassium: 851mgFiber: 6gSugar: 13gVitamin A: 6683IUVitamin C: 82mgCalcium: 1295mgIron: 4mg

Keyword Halloumi Bowl, Halloumi Recipes, Halloumi Rice Bowl, Rice Bowl Recipes, Spinach & Halloumi Bowl, Vegetarian Rice Bowl

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