Vegetable And Halloumi Skewers

• 8 None small button mushrooms
• 1 None small zucchini, cut into 8 rounds
• 4 oz halloumi, cut into 3/4 inch cubes
• 1 None small red pepper, cut into 3/4 inch pieces
• 1 tbsp vegetable or olive oil
• 3 tbsp butter
• 1 None medium onion, thinly sliced
• 7 oz long-grain white rice, rinsed
• 1/4 cup drained sun-dried tomatoes
• None None tapenade or pesto, to serve

1. Thread mushrooms, zucchini, halloumi and pepper onto 8 skewers. Lightly coat with oil. Heat oil and 1 1/2 tbsp butter in a medium saucepan over high heat. Cook onion for 2 mins, or until soft. Add rice and cook, stirring, for 1 min, or until coated.
2. Add 2 cups water and bring to a boil. Reduce heat and simmer, covered, for 10-12 mins, or until liquid is absorbed. Remove from heat and let stand for 5 mins, covered. Fluff with a fork to separate grains then stir in remaining butter and season to taste.
3. Meanwhile, preheat grill. Cook skewers for 2-3 mins per side, or until vegetables are tender.
4. Spoon rice onto serving plates. Top with skewers and tapenade.

button mushrooms, zucchini, halloumi, red pepper, vegetable, butter, onion, longgrain white rice, tomatoes, tapenade

Taken from recipes-plus.com/api/v2.0/recipes/36705 (may not work)