For 4 servings.
2 boxes of The Vegetarian Butcher Chicken Shawarma
600 ml vegetable stock
3 tbsp oil for frying
1 onion, finely chopped
1 clove of garlic, finely chopped
275 g multigrain rice
400 g of leek, chopped into rings
1 red pepper, cut into strips
200 g bimi*, ends trimmed and leaves removed
salt and pepper
* Bimi is a natural cross between to broccoli and Chinese kale. It looks like broccoli, but has a milder taste like asparagus. You can substitute the bimi for broccoli or green asparagus.
Heat 1 tablespoon of oil in a pan and gently fry the onion and garlic for about 2 minutes. Add the multigrain rice and cook for another minute. Add the stock to the pan and bring to a boil then cook for 12 minutes with a lid on and give and stir every now and then. While the rice is cooking, heat 2 tablespoons of oil in a frying pan and fry the Chicken Shawarma, add the chopped vegetables season with salt and pepper and cook until the vegetables are just cooked.
Divide the multigrain pilaf over four plates and add the Chicken Shawarma and vegetables. This dish is great served with a fresh cucumber salad.