Kobeba Rice Flow

Kobeba Rice Flow

Kobeba served over warm brown rice and roasted bell peppers, finished with creamy yogurt blended with Brisca Cilantro Flow and topped with toasted pine nuts

PREP TIME COOK TIME
20 minutes 35-40 minutes
Yields: 4 servings

Ingredients

1 cup brown rice
2 cups water (for cooking rice)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tbsp olive oil, divided
1/4 tsp Brisca Herb 'n' Salt, divided
8-12 kobeba pieces, cooked (fried, baked, or air-fried)
1 cup yogurt
4-5 tbsp Brisca Cilantro Flow
1/4 cup pine nuts

Instructions

1

Cook Rice: Rinse the brown rice, then add rice and water to a pot. Bring to a boil, reduce heat, cover, and cook 30-35 minutes until tender. Fluff with a fork.

⏱ 30-35 minutes
2

Roast Peppers: Place the diced peppers on a tray. Drizzle with olive oil and sprinkle with Brisca Herb 'n' Salt. Roast at 200°C for 15-20 minutes until soft and slightly caramelized.

⏱ 15-20 minutes 🌡 200°C
3

Toast: Place the pine nuts in a dry pan and toast over medium heat for 2-3 minutes, stirring until golden and fragrant.

⏱ 2-3 minutes
4

Cook Kobeba: Air-fry - Place kobeba pieces in the air fryer at 190°C for 10-12 minutes, shaking halfway, until crisp and golden. (Or cook as you wish - fried or baked kobeba both work beautifully.)

⏱ 10-12 minutes 🌡 190°C
5

Blend: In a bowl, add the yogurt and Brisca Herb 'n' Salt and whisk until smooth.

6

Sauce Moment: Add Brisca Cilantro Flow to the yogurt and whisk until fully blended - ready to be served drizzled over the brown rice and peppers, topped with kobeba, and finished with toasted pine nuts.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["cilantro-flow","herb-n-salt","salad","meat","featured"]