Lemon Mixed Vegetable Kebabs With Nut Pilaf
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.44 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 250grams easy-cook brown rice
- 1 eggplant, cut into chunks
- 2 zucchini, cut into chunks
- 200grams chestnut mushrooms, halved if large
- 5tablespoons flat leaf parsley (save 1 tbs to serve)
- 1tablespoons rosemary leaves
- 2/3 cup olive oil
- 2 lemons, grated rind and juice
- 250grams cherry tomatoes
- 100grams toasted flaked almonds
- 2 carrots, peeled and grated
- 2tablespoons light soy sauce
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2600kJ / 625Cal
2600 Kilojoules or 625 Calories
30% of daily energy intake*
Protein
10.6grams
Fat
48.5grams
Carbs
28.8grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
For the pilaff, bring a large saucepan of lightly salted water to the boil and cook the rice for 25 minutes until tender. Drain and refresh under cold running water, then drain again.
Step 2 of 4
Meanwhile, place the eggplant, zucchini and mushrooms in a large bowl. Chop the 4 tablespoons of parsley and the rosemary, and whisk together with the olive oil, lemon rind and juice in a jug. Season with pepper, then pour over the vegetables and toss together.
Step 3 of 4
Thread the dressed vegetables with the tomatoes on to 8 metal skewers. Cook the skewers under a preheated medium grill or over a barbecue, turning occasionally, for 8-10 minutes until lightly charred and tender.
Step 4 of 4
Toss the cooled rice with the almonds, carrots, the remaining parsley and soy sauce. Season with a little pepper. Serve the hot kebabs on a bed of the rice salad.
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