Cheese, cheese, glorious cheese! Say goodbye to those same-old vegetarian meals and hallo-umi to a flavour-packed dish featuring a medley of pan-fried mushrooms, onion & bell peppers with Pesto Princess Basil Pesto-infused rice and crispy halloumi slabs. Garnished with peppery fresh basil.
Halloumi & Basil Pesto Rice
Halloumi & Basil Pesto Rice
with charred onion, mushrooms & bell peppers
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Button Mushrooms
- Fresh Basil
- Halloumi Cheese
- Onion
- Onions
- Pesto Princess Basil Pesto
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
MMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion and the sliced bell pepper until golden, 4-5 minutes (shifting occasionally). Remove from the pan and mix with the fried mushrooms. Alternatively, air fry the mushroom slices, the onion and bell pepper slices at 200°C until crispy, 20-25 minutes (shifting halfway).
PESTO RICE
Place the rinsed rice in a 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, add the pesto and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan, drain on paper towel and cut into bite-sized pieces.
EVERY BITE A TRIUMPH
Plate up the pesto rice, top with the charred veg & halloumi slabs, and garnish with the torn basil.
Button Mushrooms - 65g
Onion - 1
Bell Pepper - 1
White Basmati Rice - 75ml
Pesto Princess Basil Pesto - 30ml
Halloumi Cheese - 80g
Fresh Basil - 3g
MMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion and the sliced bell pepper until golden, 4-5 minutes (shifting occasionally). Remove from the pan and mix with the fried mushrooms. Alternatively, air fry the mushroom slices, the onion and bell pepper slices at 200°C until crispy, 20-25 minutes (shifting halfway).
PESTO RICE
Place the rinsed rice in a 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, add the pesto and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan, drain on paper towel and cut into bite-sized pieces.
EVERY BITE A TRIUMPH
Plate up the pesto rice, top with the charred veg & halloumi slabs, and garnish with the torn basil.
Button Mushrooms - 125g
Onion - 1
Bell Pepper - 1
White Basmati Rice - 150ml
Pesto Princess Basil Pesto - 60ml
Halloumi Cheese - 160g
Fresh Basil - 5g
MMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion and the sliced bell pepper until golden, 6-7 minutes (shifting occasionally). Remove from the pan and mix with the fried mushrooms. Alternatively, air fry the mushroom slices, the onion and bell pepper slices at 200°C until crispy, 20-25 minutes (shifting halfway).
PESTO RICE
Place the rinsed rice in a 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, add the pesto and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan, drain on paper towel and cut into bite-sized pieces.
EVERY BITE A TRIUMPH
Plate up the pesto rice, top with the charred veg & halloumi slabs, and garnish with the torn basil.
Button Mushrooms - 190g
Onions - 2
Bell Peppers - 2
White Basmati Rice - 225ml
Pesto Princess Basil Pesto - 90ml
Halloumi Cheese - 240g
Fresh Basil - 8g
MMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion and the sliced bell pepper until golden, 6-7 minutes (shifting occasionally). Remove from the pan and mix with the fried mushrooms. Alternatively, air fry the mushroom slices, the onion and bell pepper slices at 200°C until crispy, 20-25 minutes (shifting halfway).
PESTO RICE
Place the rinsed rice in a 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, add the pesto and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN HALLOUMI
Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan, drain on paper towel and cut into bite-sized pieces.
EVERY BITE A TRIUMPH
Plate up the pesto rice, top with the charred veg & halloumi slabs, and garnish with the torn basil.
Button Mushrooms - 250g
Onions - 2
Bell Peppers - 2
White Basmati Rice - 300ml
Pesto Princess Basil Pesto - 125ml
Halloumi Cheese - 320g
Fresh Basil - 10g
Woolies Products in this dish
