Servings: 4 doses
ingredients
- 1 tablespoon of olive oil
- 1 cup brown basmati rice
- 2 cups of hot water
- Salt to taste
- 250g firm tofu
- 1/2 red pepper
- 1/2 green pepper
- 1/2 red onion
- 1/4 pineapple
Sauce:
- 1 3 tablespoons soy sauce
- 1 tablespoon of agave
- 1 teaspoon grated ginger
- 1 teaspoon paprika
- Juice of 1/2 lime
Mint leaves (optional)
Preparation
- In a pan, place the olive oil and whole-grain basmati rice. Let the rice fry for 1 minute and then add the hot water and a pinch of salt. Cover and let cook over low heat for about 17 minutes (or until the rice absorbs all the water)
- Cut the ingredients for the kebabs into cubes (peppers, tofu, onion and pineapple).
- Place the ingredients alternately on skewer sticks.
- In a bowl, mix the ingredients for the sauce: soy sauce, agave, paprika, ginger and lime juice. Shake well.
- Add the sauce to the skewers. Leave to marinate for at least 10 minutes.
- Place the kebabs on the grill or, if you prefer, cook in a frying pan with a drizzle of olive oil. While the kebabs are cooking, pour over the remaining marinade sauce.
- Serve the basmati rice with the kebabs. Finish with mint leaves (optional).
