Peri Peri Grills with Spicy Rice and Vegetable Kebabs
Over a year ago
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Ingredients
- 2 large courgettes (sliced)
- 2 small red onions (cut into wedges)
- 120g cherry tomatoes
- 2 tbsp. sunflower oil
- few kebab sticks
- 4 Birds Eye Peri Peri Grills
- 150g rice
- 1 chicken stock cube
- 1 bay leaf
- 0.5 tsp. cinnamon
- 1 tsp. cumin seeds
- 0.5 tsp. medium curry powder
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Method
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1
1. Cook the Bids Eye Peri Peri Grills as per pack instructions
2. Meanwhile chop the other ingredients
3. Place the vegetables alternatively on kebab sticks
4. Bring a large pan of water to the boil
5. Add the rice to the pan along with the chicken stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender
6. Brush the vegetables and kebabs with oil and grill under a hot grill, turning once, for about 10 minutes
7. Drain the rice and transfer to a serving plate. Serve the Peri Peri Grills on a plate with the spicy rice and vegetable kebabs
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