Middle Eastern Spiced Stir-Fry with White Grilling Cheese & Rice
A flavorful and quick vegetarian meal featuring Middle Eastern spiced stir-fried vegetables and halloumi-style grilling cheese served over a bed of fluffy white rice, topped with a cool yogurt sauce.
Ingredients
- 1 medium Onion (Divided use)
- 5.3 oz White Long-Grain Rice (approx. 150g)
- 2 cloves Garlic Clove
- 4.6 oz White Grilling Cheese (Halloumi-style) (approx. 130g)
- 4.4 oz Mushrooms (approx. 125g)
- 1 small Lemon
- 1 packet Middle Eastern Spice Mix (2 teaspoons)
- 2 tsp Paprika
- 0.35 oz Fresh Flat-Leaf Parsley (approx. 10g)
- 1.8 oz Organic Whole Yogurt (approx. 50g)
- 1 small Red Pointed Pepper
- 0.25 cube Vegetable Stock Cube
- 2 tbsp Olive Oil (Extra Virgin) (Divided use)
- 2 tbsp Vegetable Oil (Plant-based) / Butter (Divided use)
- 1 dash Salt (to taste)
- 1 dash Black Pepper (to taste)
Instructions
- Bring water to a boil. Chop half of the onion finely and slice the other half into rings. Halve the mushrooms. Heat 1/2 tbsp of oil/butter per person in a pot with a lid. Sauté the chopped onion for 2-3 minutes over medium-high heat. Add the rice and cook for 2 minutes alongside the onion. Crumble 1/4 stock cube per person over the rice and add a generous amount of water. Cover and cook the rice for 10-12 minutes. Then drain, if necessary, and let it sit uncovered without heat.
- Finely press or mince the garlic. Pat the grilling cheese dry with paper towels and cut into 1-2 cm (1/2 to 3/4 inch) cubes. Cut the mushrooms into slices. Remove the stem and seeds from the paprika and cut the red pointed pepper into thin strips. Heat 1/2 tbsp of oil/butter per person in a large frying pan or wok over medium-high heat. Sauté the garlic and onion rings for 3-4 minutes. Add the Middle Eastern spices, paprika, red pointed pepper, and mushrooms. Cook for 6-8 minutes, stirring frequently. Season to taste with salt and pepper.
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