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 Onion 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
Frequently Asked Questions
What is the preparation time for Charred Mushroom Kebabs?
The preparation time for Charred Mushroom Kebabs with crispy lentils & savoury rice is between 25 and 40 minutes.
What is the total time required to make Charred Mushroom Kebabs with crispy lentils & savoury rice?
The total time required to make Charred Mushroom Kebabs with crispy lentils & savoury rice is between 35 and 50 minutes.
How many servings does Charred Mushroom Kebabs provide?
4 servings
What are the main ingredients in Charred Mushroom Kebabs?
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
What is the nutritional information of Charred Mushroom Kebabs?
Calories: 686, Carbs: 135 grams, Fat: grams, Protein: 29.3 grams, Sugar: 19.9 grams, Salt: 487 grams
How do I prepare Charred Mushroom Kebabs?
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! JUST BEFORE SERVING: When the rice is done, mix in the crispy lentils. 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. 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. 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. 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.
What should be prepared from my kitchen to make Charred Mushroom Kebabs?
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
How many calories does Charred Mushroom Kebabs have?
686 calories
How much fat content does Charred Mushroom Kebabs have?
grams
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