En guard, Chef! Grab some skewers and let’s make some charred mushroom, tomato & onion kebabs today. These will share a plate with lentil-loaded savoury rice, infused with a special UCOOK seasoning, sweet dates and generous dollops of creamy raita.
Charred Mushroom Kebabs
Charred Mushroom Kebabs
with crispy lentils & savoury rice
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Button Mushrooms
- Garlic Clove
- Garlic Cloves
- NOMU One For All Rub
- Onion
- Onions
- Pitted Dates
- Raita
- Rice Seasoning
- Tinned Lentils
- White Basmati Rice
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
KEBABS
In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.
GRILLED KEBABS
Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 5-6 minutes, turning occasionally to ensure even cooking.
JUST BEFORE SERVING
When the rice is done, mix in the crispy lentils.
DINNER IS READY
Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!
Onion - 1
Rice Seasoning - 10ml
White Basmati Rice - 100ml
Tinned Lentils - 60g
Button Mushrooms - 125g
Baby Tomatoes - 80g
Garlic Clove - 1
NOMU One For All Rub - 10ml
Wooden Skewers - 3
Pitted Dates - 10g
Raita - 30ml
RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
KEBABS
In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.
GRILLED KEBABS
Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 5-6 minutes, turning occasionally to ensure even cooking.
JUST BEFORE SERVING
When the rice is done, mix in the crispy lentils.
DINNER IS READY
Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!
Onion - 1
Rice Seasoning - 20ml
White Basmati Rice - 200ml
Tinned Lentils - 120g
Button Mushrooms - 250g
Baby Tomatoes - 160g
Garlic Clove - 1
NOMU One For All Rub - 20ml
Wooden Skewers - 6
Pitted Dates - 20g
Raita - 60ml
RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 4-5 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
KEBABS
In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.
GRILLED KEBABS
Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 6-8 minutes, turning occasionally to ensure even cooking.
JUST BEFORE SERVING
When the rice is done, mix in the crispy lentils.
DINNER IS READY
Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!
Onions - 2
Rice Seasoning - 30ml
White Basmati Rice - 300ml
Tinned Lentils - 180g
Button Mushrooms - 375g
Baby Tomatoes - 240g
Garlic Cloves - 2
NOMU One For All Rub - 30ml
Wooden Skewers - 9
Pitted Dates - 30g
Raita - 90ml
RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 4-5 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
KEBABS
In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.
GRILLED KEBABS
Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 6-8 minutes, turning occasionally to ensure even cooking.
JUST BEFORE SERVING
When the rice is done, mix in the crispy lentils.
DINNER IS READY
Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!
Onions - 2
Rice Seasoning - 40ml
White Basmati Rice - 400ml
Tinned Lentils - 240g
Button Mushrooms - 500g
Baby Tomatoes - 320g
Garlic Cloves - 2
NOMU One For All Rub - 40ml
Wooden Skewers - 12
Pitted Dates - 40g
Raita - 125ml
Woolies Products in this dish
