Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 10.99 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 3tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2teaspoons ground turmeric
- 1teaspoons ground cinnamon
- 1 lemon, grated rind and juice
- 300grams jasmine rice
- 3 cup chicken stock
- 750grams swordfish steaks, cut into 2.5 cm dice
- 2tablespoons fresh coriander, chopped
- 1teaspoons salt
- 1teaspoons black pepper
- 5milliliter spray oil, for oiling
Method
Step 1 of 3
Heat 2 tablespoons of the oil in a saucepan, and add the onion, spices, lemon rind and salt and pepper to taste and cook gently for 5 minutes until softened.
Step 2 of 3
Add the rice and stir well. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for 10 minutes. Stir in the lemon juice, remove the pan from the heat and leave to stand, covered, for 10 minutes. Stir in the coriander.
Step 3 of 3
While the rice is standing, thread the swordfish cubes on to 8 bamboo skewers, presoaked in boiling water for 10 minutes. Brush with the remaining oil and season well with salt and pepper. Spray a preheated ridged grill pan with oil and cook the brochettes for 2 minutes on each side until evenly browned. Serve the rice and kebabs with a rocket salad, if liked.
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