Hinode

Fish Kebabs with Herb Rice

I am using:

Prep time

10min

Cook time

40min

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup Hinode Brown Rice (Medium Grain Calrose)

  • 11 oz swordfish steak (cut into chunks)

  • 1 Red Bell Pepper (cut into chunks)

  • 1 Yellow Bell Pepper (cut into chunks)

  • 2 tbsp Soy Sauce

  • 1 bunch Cilantro (chopped)

  • 1 bunch chives (chopped)

  • 1 tbsp roasted cashew nuts (chopped)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Fish Kebabs with Herb Rice

Method

  • Thread the fish and bell peppers onto skewers.

  • Prepare Hinode rice per package instructions.

  • Cook skewers in a hot non-stick pan, and then brush over with soy sauce.

  • Combine 4 cups cooked rice with the herbs and cashews nuts.

  • Divide herb rice between serving plates and top with kebabs.

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