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Slap on the barbier or grill inside - team with pilaf, bulgur, cousous or quinoa for top taste and nutrition.
Feeds 3-4
Ingredients:
3 courgettes, chunked
4 onions (3 quartered and 1 finely chopped)
4-6 tomatoes, halved/quartered
button mushrooms, de-stalked
3 tbsps olive oil
2 fat cloves garlic, crushed
fresh herbs of choice
juice of 1 lemon
salt and pepper
4 cardamompods
1/2 tsp each turmeric and cinnamon
225g long grain rice
350ml vegetable stock with water
fresh parsley
Method:
1. Skewers: tip mixed marinade (olive oil, garlic, lemon, fresh herbs, salt and pepper) into bowl with vegetables (courgettes, 3 onions, tomatoes). Leave for 30 minutes while soaking wooden skewers in cold water.
2. Pilaf: heat some oil in large pan. Fry 1 chopped onion until soft and golden. Add cardamom, turmeric and cinnamon. Cook for 2 minutes.
3. Add washed rice. stir for 1 minute. Add stock. Boil. Reduce to low heat for 10 minutes or till tender. Remove, Set aside, covered.
4. Thred vegetables onto skewers. Cook under preheated grill, turning regularly, brushing with marinade. Serve on fork-fluffed pilau topped with parsley.
Recipe from the Sam Stern's Eat Vegetarian cookbook. Please see www.samstern.co.uk for more ideas.
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