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Middle Eastern Green rice with Tofu Kebabs

Prep time: 30 minutes
Cooking time: 30 minutes
Serves 6


For the rice
300g long grain rice (white or wholegrain)
1 tbsp oil
¼ white onion, chopped
2 garlic cloves
300g frozen broad beans, thawed
50g fresh dill
400ml-500ml vegetable stock

For the tofu kebabs
450g firm tofu, drained*
¼ white onion, chopped
4 garlic cloves
2 tsp paprika
2 tsp cumin
25g fresh coriander or parsley
55g oat flour (or flour of choice)
1 tbsp oil for frying

* We used firm tofu that didn’t need pressing. Some tofu brands require pressing, so check the package for instructions.

Step 1

Soak the rice in water for 30 minutes, then drain and rinse well

Step 2

Heat 1 tbsp of oil in a large pan. Add the onions and garlic and cook for 5 minutes. Add in the broad beans, rice, dill and stock, stir then cover and bring to a boil over a medium heat. Cook for 5 minutes, then reduce the heat and leave to simmer for another 15-20 minutes or until all the water has absorbed

Step 3

Whilst the rice is cooking, make the tofu kebabs. Add all the ingredients to a food processor and blend until you have a smooth mixture. Shape into 6 large flat kebabs, or 12 small patties

Step 4

Brush a grill pan with a little bit of oil, then cook the kebabs over a medium heat for 2-3 minutes on each side. Serve the tofu kebabs with the rice and enjoy!

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