Meals and Courses

Lemon Mixed Vegetable Kebabs with Nut Pilaff

cook 30 mins
  • 250 g (8 oz) easy-cook brown rice
  • 1 aubergine, cut into chunks
  • 2 courgettes cut into chunks
  • 200 g (7 oz) chestnut mushrooms, halved if large
  • 4 tablespoons flat leaf parsley, plus extra to serve
  • 1 tablespoon rosemary leaves
  • 150 ml (1/4 pint) olive oil
  • grated rind and juice of 2 lemons
  • 250 g (8 oz) cherry tomatoes
  • 100 g (3 1/2 oz) toasted flaked almonds
  • 2 carrots, peeled and grated
  • 2 tablespoons light soy sauce
  • salt and pepper
  • 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.
  • Meanwhile, place the aubergine, courgettes 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.
  • 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.
  • 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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