Beef and Vegetable Kebabs with Brown Rice

Cubes of sirloin marinated in Italian dressing, grilled on skewers with green pepper, onion and cherry tomatoes, and served over brown rice. The tangy dressing is the kind of sour flavour Richberry loves to play with.

Total time: 1 hr
Servings: 2
Calories per serving: ≈ 320

Real ingredients
Sour turns sweet
Made to share

Grilled beef skewers on a metal dish of couscous with carrot, zucchini and tomato, held in two hands — Smoky. Tangy. Hearty.

Ingredients

½ cup brown rice
2 cups water
4 oz top sirloin (choice grade)
4 tablespoons fat-free Italian dressing
1 green pepper seeded and cut into 4 pieces
4 cherry tomatoes
1 small onion cut into 4 wedges
2 wooden skewers soaked in water for 30 minutes (or metal skewers)
Cooking spray for the grill rack

How to make it

Cook the rice
Bring the brown rice and water to the boil in a saucepan over high heat, then cover, lower the heat and simmer for 30–45 minutes until tender, adding a little water if it dries out. Keep it warm in a small bowl.
Marinate the beef
Cut the sirloin into four equal pieces, put them in a bowl and pour the Italian dressing over. Refrigerate for at least 20 minutes, turning the meat now and then.
Heat the grill
Heat the broiler, gas grill or charcoal grill. Lightly spray the grill rack and set it 4–6 inches from the heat.
Thread the kebabs
Thread 2 pieces of beef onto each skewer, alternating with the green pepper, cherry tomatoes and onion wedges.
Grill and serve
Grill or broil the kebabs for 5–10 minutes, turning as needed. Divide the rice between two plates, top each with a kebab and serve warm.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry