eCook Meal
Moroccan-spiced Mushroom Skewers
with caramelised onions & dried pomegranate gems
Delicious portobellini mushrooms are coated in a NOMU Moroccan Rub before being skewered and baked until golden and tender. It is served alongside a flavourful lentil & rice mixture topped with caramelised onions, and finished off with flaked almonds and sweet dried pomegranate gems for some crunch and sweetness!
Serving guide
Choose your portion size.
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 300ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 4-5 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 2-3 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until both the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised onions. Sprinkle over the flaked Almonds and the dried pomegranate gems. Serve the hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 4-5 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 2-3 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised onions. Sprinkle over the flaked Almonds and the dried pomegranate gems. Serve the hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 700ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 5-6 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 3-4 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised onions. Sprinkle over the flaked Almonds and the dried pomegranate gems. Serve the hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 900ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 5-6 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 3-4 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised onions. Sprinkle over the flaked Almonds and the dried pomegranate gems. Serve the hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R112.54
for 4 servings · R28.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Vegetable Stock needs 60 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 12% of packR4.80
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Hummus needs 160 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
-
Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Nomu Moroccan Rub
- Wooden Skewers
- Brown Lentils, Dry
- Dried Pomegranate Gems
- Portobellini Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan-spiced Mushroom Skewers?
The preparation time for Moroccan-spiced Mushroom Skewers with caramelised onions & dried pomegranate gems is between 20 and 35 minutes.
What is the total time required to make Moroccan-spiced Mushroom Skewers with caramelised onions & dried pomegranate gems?
The total time required to make Moroccan-spiced Mushroom Skewers with caramelised onions & dried pomegranate gems is between 35 and 50 minutes.
How many servings does Moroccan-spiced Mushroom Skewers provide?
4 servings
What are the main ingredients in Moroccan-spiced Mushroom Skewers?
Almonds, Brown Lentils, Dry, Dried Pomegranate Gems, Fresh Mint, Hummus, NOMU Moroccan Rub, Onion, Portobellini Mushrooms, Vegetable Stock, White Basmati Rice, Wooden Skewers
What is the nutritional information of Moroccan-spiced Mushroom Skewers?
Calories: 607, Carbs: 110 grams, Fat: grams, Protein: 21.4 grams, Sugar: 11.4 grams, Salt: 2276 grams
How do I prepare Moroccan-spiced Mushroom Skewers?
LENTIL IT SIMMER: Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through. SKEWERS: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). GET IN THE MIX: When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes. DINNER IS SERVED!: Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised onions. Sprinkle over the flaked almonds and the dried pomegranate gems. Serve the hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef! CARAMELISATION STATION: Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 4-5 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 2-3 minutes or until crisped, then remove the pan from the heat. SKEWER MY HEART: While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
What should be prepared from my kitchen to make Moroccan-spiced Mushroom Skewers?
Almonds, Brown Lentils, Dry, Dried Pomegranate Gems, Fresh Mint, Hummus, NOMU Moroccan Rub, Onion, Portobellini Mushrooms, Vegetable Stock, White Basmati Rice, Wooden Skewers
How many calories does Moroccan-spiced Mushroom Skewers have?
607 calories
How much fat content does Moroccan-spiced Mushroom Skewers have?
grams