The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
| 4 tbsp tbsp | Barbecue Sauce
Barbecue Sauce (Batts Sticky) | ||
| 4 | corn cobs corn cob | ||
| 40 g g | Parmesan
Parmesan (finely grated) | ||
| 2 tsp tsp | paprika paprika | ||
| 1 | lemons
lemon (half juiced, half cut into wedges) | ||
| 300 g g | carrots
carrot (coarsely grated) | ||
| 0.5 | cabbages
cabbage (finely shredded) | ||
| 2 tbsp tbsp | pumpkin seeds
pumpkin seed (toasted) | ||
| olive oil olive oil | |||
| salt salt | |||
| 1 | microwave rice pouch
microwave rice pouch (wholegrain) |
BBQ glazed corn on the cob with vegetable rice salad
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
A great idea for vegetarian dinners, try this BBQ glazed corn on the cob with vegetable rice salad, and serve with two portions of vegetables on the side. If you have any leftovers, slice the corn off the cobs, mix with the rice salad and pile into lettuce cups for a quick meal.
1. Cook the rice according to pack instructions and leave to cool. Meanwhile, cook the corn in boiling water for 8 minutes, drain and steam-dry for a few minutes.
2. Brush the corn with a little oil and, either on a barbecue or hot griddle pan, char all over for 2-3 minutes. Brush the cobs with the BBQ sauce and sprinkle over the parmesan and paprika.
3. In a large bowl whisk together the lemon juice, 1 tbsp oil and some seasoning, then add the rice, carrots, cabbage and pumpkin seeds and mix together well. Serve alongside the corn with extra lemon wedges.
