Ingredients
-
1 1/2 cups (300g) white long-grain rice
-
2 1/2 cups (625ml) salt-reduced chicken stock
-
20g butter
-
100g snow peas, thinly sliced
-
500g Coles Grill RSPCA Approved Chicken Breast Souvlaki Kebabs
-
4 red radishes, trimmed, halved, thinly sliced
-
60g Coles Brand Australian Baby Spinach
-
2 tablespoons flaked almonds, toasted
-
2 teaspoons grated lemon rind
-
2 tablespoons lemon juice
-
Greek-style yoghurt, to serve
-
Lemon wedges, to serve
Method
-
1Place rice, stock and butter in a medium saucepan over high heat. Bring to a simmer. Reduce heat to low and simmer, covered, for 10 mins. Stir in snow peas and cook, covered, for a further 5 mins or until rice and snow peas are tender.
-
2Meanwhile, preheat grill on high. Place kebabs on a baking tray lined with foil. Cook under grill, turning, for 10 mins or until golden and cooked through.
-
3Stir radish, spinach, almonds, lemon rind and lemon juice into pilaf. Season. Serve kebabs with pilaf, yoghurt and lemon wedges.
Source: taste.com.au
Discussion about this post