Roasted Summer Vegetable Rice with Grilled Meats

Cooking Time: 45 min Preparation Time: 25 min Serves: 4 people
a prepared Roasted Summer Vegetable Rice with Grilled Meats meal

1 red onion, cut into wedges

1 each red pepper, sliced

1 small butternut, sliced into wedges, seeds removed

2 whole corns, parboiled and cut into wedges

30 ml olive oil

Salt and black pepper

1 green pepper, sliced

Half can KOO Cross-cut Green Beans

120 g cherry tomatoes

80 ml vegetable stock

30 ml butter

1 can KOO Red Kidney Beans, drained

220 g Tastic Parboiled Rice, cooked (approx. 600g cooked weight), keep warm

1 lemon, zest and juice 0ml parsley, chopped


1. Preheat the oven to 180°C. Place the red onion, red pepper, butternut, corn and drizzle with the olive oil. Season well and bake for 25-30 minutes.

2. Remove from the oven and add the green beans, cherry tomatoes and the stock. Cover and bake for 10-12 minutes. Stir in the kidney beans.

3. Combine the warm cooked rice, butter, lemon zest and juice together and season to taste. Arrange the rice and vegetables on a serving platter and serve warm with grilled meats

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