Grilled Terkettes with Mexican Onions

Mexican onions are hearty green onions with a delicate flavor. Marinated with Terkettes and served on a bed on Mexican rice, they are tangy and sweet.

Serves 3-4.

Ingredients:

Terkettes and Mexican Onions:

• 12 Mexican green onions, trimmed
• 2 c Terkettes, drained
• 3 Tbsp fresh lime juice
• 3 Tbsp vegetarian Worcestershire Sauce
• 3 Tbsp red vinegar
• salt and pepper to taste
• 2 Tbsp olive oil
• parsley or cilantro and lime wedges as garnish
• easy Mexican rice (recipe below)

Easy Mexican Rice:

• 1 1/2 c boiling water (use the cooking liquid from the onions as part/all of the water)
• 1 1/2 c instant rice
• 1 1/2 tsp chili powder
• 1-2 tsp chicken style vegetarian seasoning and broth mix** (depending on saltiness)

Directions:

Terkettes and Mexican Onions:

1. Cook onions in boiling water for 3 to 4 minutes.
2. Drain, reserving cooking liquid; transfer to a suitable container.
3. Add remaining ingredients and mix well.
4. Refrigerate and marinate at least 30 minutes.
5. Sprinkle a grilling pan with oil; heat over medium high.
6. Grill onions and Terkettes for 3-4 minutes or until you see grill marks.
7. Turn and grill the other side.
8. Serve on a bed of Mexican rice with minced parsley or cilantro and lime wedges.

Easy Mexican Rice:

1. Add the rice, chili powder and broth mix to the boiling water.
2. Cover and simmer 2 minutes.
3. Let stand till all water is absorbed. Fluff with a fork.

We use McKay’s brand.