Serves 2
Warm Brown Rice & Quinoa with Halloumi and Vegetables
Ingredients
- 400g Mediterranean chargrilled vegetables
- 1 tsp extra-virgin olive oil
- 280g tray of Veetee Wholegrain Brown Rice & Quinoa
- 1 vegetable stock cube, crumbled
- 1 tbsp flat-leaf parsley, roughly chopped
- 1 tbsp mint leaves, roughly chopped
- zest and juice of 1 lime
- 125g (half a pack) halloumi cheese, thickly sliced
Method
- Light the BBQ and leave until all flames have gone and coals are ready to cook on.
- Slice the peppers and halloumi cheese into cubes and place onto the kebab skewers and place onto the BBQ
- Meanwhile, heat the oil in a large frying pan or wok. Add the crumbled stock cube and Veetee Wholegrain Brown Rice & Quinoa to the pan, stir frying for 2 minutes until hot.
- When the peppers are ready, slide off the skewer and combine them with the Veetee Wholegrain Brown Rice & Quinoa, the chopped parsley, mint, lime zest and juice. Mix thoroughly.
- Divide between two plates and serve with the halloumi slices served on top. Season to taste and serve.
Recipe courtesy of Veetee
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