Turkey Kofta with Quinoa & Rice Tabouli | Rice Recipes | SunRice

Turkey Kofta with Quinoa & Rice Tabouli

Easy

< 20 Minutes

Serves 6

Turkey Kofta with Quinoa & Rice Tabouli

Ingredients Method

Ingredients


Sunrice Brown Rice Quinoa 750G

Method


  1. Soak 18 wooden skewers in cold water.

  2. Cook Rice & Quinoa according to directions on pack. Place in a fine strainer and rinse under cold running water. Drain well and spread out on an oven tray to cool.

  3. To make koftas, heat oil in a frying pan over medium heat. Cook onion and garlic, stirring occasionally for 5 minutes or until soft. Add spices and stir for 30 seconds longer or until fragrant. Transfer to a large bowl. Cool completely.

  4. Line an oven tray with baking paper. Add salt, turkey, egg and breadcrumbs to onion mixture. Combine well with your hands. Divide into 18 (about 1/3 cup) equal portions. Shape each portion around the end of each skewer. Place on prepared oven tray.

  5. To make tabouli: combine the Rice and Quinoa, parsley, mint, coriander, onion, tomatoes, oil and lemon juice in a large bowl. Season to taste. Cover and set aside.

  6. Spray a barbecue hotplate or char grill pan with non-stick cooking spray. Preheat to medium-high. Cook koftas for 7 minutes, turning frequently until golden and cooked through. Serve with tabouli, hommus and pita bread.

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Turkey Kofta with Quinoa & Rice Tabouli

Easy

< 20 Minutes

Serves 6

N/A

Ingredients


Method


  1. Soak 18 wooden skewers in cold water.

  2. Cook Rice & Quinoa according to directions on pack. Place in a fine strainer and rinse under cold running water. Drain well and spread out on an oven tray to cool.

  3. To make koftas, heat oil in a frying pan over medium heat. Cook onion and garlic, stirring occasionally for 5 minutes or until soft. Add spices and stir for 30 seconds longer or until fragrant. Transfer to a large bowl. Cool completely.

  4. Line an oven tray with baking paper. Add salt, turkey, egg and breadcrumbs to onion mixture. Combine well with your hands. Divide into 18 (about 1/3 cup) equal portions. Shape each portion around the end of each skewer. Place on prepared oven tray.

  5. To make tabouli: combine the Rice and Quinoa, parsley, mint, coriander, onion, tomatoes, oil and lemon juice in a large bowl. Season to taste. Cover and set aside.

  6. Spray a barbecue hotplate or char grill pan with non-stick cooking spray. Preheat to medium-high. Cook koftas for 7 minutes, turning frequently until golden and cooked through. Serve with tabouli, hommus and pita bread.