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Grilled Terkettes with Mexican Onions

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.


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)


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.

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