spicy rice with veg kebabs -x-

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A 5-a-day recipe

xc: elf, veg

 

 

* Exported from MasterCook *

 

Spicy Rice With Vegetable Kebabs

 

Recipe By :Del Monte Foods: Five a Day

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Rice

Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

*RICE:

1 tablespoon olive oil

1 large onion -- finely sliced

2 cloves garlic -- crushed

1 bay leaf

4 whole dried clove buds

1 tablespoon garam marsala

1 tablespoon turmeric

9 ounces basmati rice (white or brown)

1 1/2 pints water

3 ounces Giant Raisins

3 ounces Dried Apricots -- chopped

2 ounces toasted flaked almonds -- for garnish

*KEBABS:

8 ounces zucchini (courgettes )

8 large cherry tomatoes

1 large red onion

8 whole button mushrooms

1 green bell pepper

1 red bell pepper

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon chopped fresh thyme

salt and pepper

1 tablespoon fresh thyme leaves -- for garnish

 

1. Prepare the Rice: Heat oil in a saucepan and fry the onion until softened.

Add garlic, bayleaf, cloves, garam marsala, turmeric and a pinch of salt. Cook

with onions for 2-3 minutes. Add rice to the pan and toss together until the

grains of rice are coated in the spices. Pour in water, add raisins and

apricots. Cover and simmer for 10 - 12 minutes until the water has been absorbed

and the rice is tender. Increase cooking time by 10 minutes when using brown

basmati rice.

2. Meanwhile, prepare the vegetables for skewering. Cut the zucchini into

round-slices as thick as a button mushroom is tall. Cut the onion into 8 wedges:

Peel outer skin from onion but do not cut the root end; it will help hold the

onion together while it cooks. Cut the bell peppers into 1 or 1-1/2 inch

pieces.

3. Meanwhile, preheat the grill or broiler. Thread alternate pieces of zucchini,

tomato, red onion, mushroom and the peppers onto skewers. BASTING SAUCE: mix

together the olive oil, lemon juice and thyme and brush over kebabs. Season with

salt and pepper. GRILL and cook until vegetables are tender, basting and turning

regularly.

4. Plate the rice; garnished with almonds. Serve kabobs on top and garnish with

fresh thyme.

Calories: 613; 18g fat (28% cff); 13g fiber. (Without almonds: cals: 530; 11g

fat (17%); 11g fiber)

 

Cuisine:

" Vegetarian "

Source:

" Advertisement July 1999 "

S(Collector):

" Hanneman "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 613 Calories (kcal); 18g Total Fat; (25% calories from fat); 16g

Protein; 107g Carbohydrate; 0mg Cholesterol; 87mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 2 Fruit; 3

Fat; 0 Other Carbohydrates

 

NOTES : Dry roast or pan toaste slivered almonds; cool and crush.

Nutr. Assoc. : 0 0 0 0 0 0 492 0 2155 0 904680 0 4982 0 5663 0 0 0 0 0 0 0

0 0 0

 

 

 

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