Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Another one from !

******************************

A Hello Fresh recipe, found here: https://www.hellofresh.com/recipes/.....fed30e9647ced3

Thoughts: This is a vegetarian dish that's packed with a TON of flavor. It replaces meat with grilling cheese, also known as paneer. I tried paneer before when I found it on sale, and I loved it. It's meant to be cooked, otherwise it's pretty tasteless. But when cooked, it takes on a pleasant texture and flavor, having a thin crisp skin that surrounds melty insides, but not melty like mozzarella, it's not stringy, it's just soft. It works well with everything else in the dish, and thankfully because an Indian grocery store just opened up near us, I can get everything I need to make this again! Also, I accidentally added all the shallot to the rice, so the salad is missing the raw shallot slices. It's still tasty without them though.

---

Recipe is as follows:

8 ounce Grilling Cheese (Halloumi or Paneer preferred)

½ cup Basmati Rice

1 tablespoon Shawarma Spice Blend

Veggie Stock Concentrate
1 unit Veggie Stock Concentrate

½ ounce Pistachios

1 unit Lemon

2 tablespoon Sour Cream

1 clove Garlic

1 unit Shallot

4 ounce Grape Tomatoes

1 unit Persian Cucumber

1 teaspoon Hot Sauce

1 teaspoon Olive Oil

1 teaspoon Cooking Oil

2 tablespoon Butter

Salt

Pepper

Prep
1
• Wash and dry produce. • Halve, peel, and thinly slice shallot; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate garlic. Roughly chop pistachios. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes lengthwise. Zest and quarter lemon.

Cook Rice
2
• Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add minced shallot, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (you’ll use the rest later), and a pinch of salt. Cook, stirring, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Salad & Sauce
3
• In a medium bowl, combine cucumber, tomatoes, and sliced shallot to taste. Toss with a drizzle of olive oil, a big squeeze of lemon juice, a pinch of lemon zest, salt, and pepper. • In a small bowl, combine sour cream with remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Season Cheese
4
• Cut grilling cheese into four large slices (eight slices for 4 servings). Place on a plate; season all over with remaining Shawarma Spice, salt, and pepper. (TIP: It’s OK if not all the spice sticks.) Shake off any excess spice blend.

Cook Cheese
5
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add seasoned grilling cheese and cook until browned, 1-2 minutes per side.

Finish & Serve
6
• Fluff rice with a fork; stir in 1 TBSP butter. Season with salt and pepper. • Divide rice between shallow bowls. Top with salad and grilling cheese. Drizzle cheese with garlicky white sauce and hot sauce to taste. Sprinkle with remaining pistachios. Serve with remaining lemon wedges on the side.