Vegetable Satay Skewers

For 50 years Tilda has been a popular brand of rice among home cooks, top chefs and rice lovers in Australia. Now, all 13 ready-to-heat varieties of steamed basmati, reflecting various cultures and cuisines, are available in Countdowns across New Zealand.

The range includes: Pure Basmati, Wholegrain Basmati, Coconut Chilli & Lemongrass and Lime & Coriander and several more. The Egg Fried Rice, Spicy Mexican, Tomato & Basil, Long Grain, Jasmine and the limited-edition, Peri Peri are new to New Zealand providing more variety than ever.

These convenient rice pouches (most are vegan-friendly) take just two minutes to heat so even the time poor can enjoy great taste. Cooks can also take them a step further so why not try the following recipe use Tilda Coconut, Chilli and Lemongrass Rice

Vegetable Satay Skewers

The family is sure to love these sweet, crunchy vegetables coated with a rich, nutty sauce, grilled and served with coconut, chilli & lemongrass basmati rice.

Ingredients:
2 packs Tilda Coconut, Chilli, Lemongrass Steamed Basmati
2 tbsp Peanut Butter or nut butter of your choice
1 garlic clove, peeled, crushed
1 5cm piece ginger root, peeled and grated
2 tbsp Gluten free soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
2 tbsp clear honey
1-2 tbsp warm water
600g of vegetables cut into chunks – we like button mushrooms, peppers, courgettes, baby corn and red onions
Two spring onions sliced (optional)
Handful toasted nuts of your choice, cashews or peanuts etc

Method:
Cook – Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, sesame oil, vegetable oil honey and warm water to a smooth paste.

Prepare the vegetable skewers by alternating chunks of vegetables– we used small skewers or you can use the larger wooden ones. Makes 16 small or 8 large skewers.

Lightly brush with oil and place the skewers under a medium grill for 5-8 minutes turning regularly – once the vegetables begin to soften brush with the satay sauce.

Continue to grill, brushing with the sauce and turning until the vegetables are softened and lightly browned.

Serve on a bed of the cooked rice topped with the spring onions and toasted nuts.

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