Vegetable Kebabs with Spiced Rice (BC)

Vegetable kebabs are a great way to provide a vegetarian dish at a bbq. I added some bacon to a few skewers but this is optional. You can combine the spices with the rice when cooking, which will have the rice absorb all the flavours. However, you are more likely to end up with sticky rice. The alternative is to stir the spices in at the end, after the rice is finished. I am using method 1, which uses more water. For method 2: make rice the regular way and add the spices to the cooked, hot rice, then stir well with a fork.

Ingredients:

  • 75gr rice
  • 140ml water
  • 1/2 tsp paprika powder
  • 1/4 tsp kurkuma
  • pinch of cumin
  • pinch of cardamom
  • 1/2 stock cube, crumbled
  • 5 slices courgette
  • 6 Swiss Brown mushrooms
  • 3 slices aubergine, halved
  • sunflower oil, to brush
  • 2 slices of bacon (optional)

Serves 1 as part of the Budget Challenge

Recipe:

Make the rice:
Combine the rice, water, spices and stock cube in a pot. Stir well, then bring to the boil without stirring. Leave to simmer gently until tunnels form. Cover the pot with a lid and turn off the heat. Leave to stand for 12 minutes.

Meanwhile, make kebabs from the courgette, aubergine and mushrooms. If you want to add bacon, wrap this around some of the mushrooms prior to skewering.
Brush the aubergine and courgette with some oil and grill them for 2 minutes on each side (or pressed between a panini press).

Stir the rice with a fork and serve with the kebabs.

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