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| Servings4People | Prep Time15Minutes | Cook Time10Minutes |
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Ingredients
Marinade
1/2cup
Rice Vinegar
1/2cup
Soy Sauce
6tbsp
Honey
1-2tbsp
Sriracha Sauceadjust according to head tolerance)
2tbsp
Sesame Oil
1
Large Garlic Cloveminced
1tbsp
Ginger Rootfresh, minced
Kebabs
4cups
Hinode Brown Riceany variety
1cup
Purple Cabageshredded
1/2cup
Carrotsshredded
1/2
Red Onionthinly sliced
1ear
Corn on the Cobhusk and silk removed, sliced in 4 chunks
4
Large Button Mushroomswhole
4
Small Tomatoeswhole
4
Jalapeño Pepperswhole, optional
4
Sweet Pepperswhole
1/2
Red Onioncut in half and sectioned
Servings: People
Units:
Instructions
- Combine all the marinade ingredients in a small bowl. Stir to combine.
- In a large bowl, place the corn, mushrooms, tomatoes, peppers, and onion. Pour the remaining half of the marinade over the veggies and toss to coat.
- Allow to marinate for 10 to 30 minutes. Using 4 metal skewers, skewer these marinated vegetables.
- Place skewers on preheated grill for 4-5 minutes, or until veggies begin to show grill marks.
- Turn skewers over and grill an additional 4-5 minutes, or until the veggies show grill marks and are beginning to slightly brown.
- Remove from heat and cover with foil to keep warm.
Recipe Notes
Recipe and photo by Amber Stott of awakeatthewhisk.com