Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
For the pilaf
- 250grams basmati rice
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 6 cardamom pods, bruised
- 100grams dried cranberries
- 50grams pistachios, toasted and chopped
- 2tablespoons fresh coriander, chopped
- 1teaspoons salt
- 1teaspoons pepper
- 1tablespoons rosemary, chopped
- 5tablespoons extra virgin olive oil
- 2 zucchini
- 1 large red capsicum, cored and deseeded
- 16 button mushrooms, trimmed
- 8 cherry tomatoes
- 2tablespoons Greek-style yoghurt, to serve
Method
Step 1 of 5
Soak 8 wooden skewers in cold water for 30 minutes.
Step 2 of 5
Combine the rosemary with 2 tablespoons of the oil and salt and pepper in a large bowl. Cut the zucchini and red capsicum into large pieces, add to the oil with the mushrooms and tomatoes and toss well. Cover and leave to marinate for 20 minutes.
Step 3 of 5
Wash the rice under cold water, drain and put in a saucepan. Add lightly salted water to cover the rice by at least 5 cm. Bring to the boil and boil for 10 minutes. Drain well.
Step 4 of 5
Heat the remaining oil in a separate saucepan, add the onion, garlic and cardamom pods and cook over a medium heat, stirring frequently, for 5 minutes until lightly golden. Add the rice, cranberries, pistachios, coriander and salt and pepper. Stir well, then remove from the heat, cover and leave to rest for 10 minutes.
Step 5 of 5
Meanwhile, heat a ridged griddle pan until hot. Thread the vegetables alternately on the skewers. Cook, turning frequently, for 10 minutes until all the vegetables are tender. Serve with the rice and Greek-style yoghurt.
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