Instructions: 1. Prepare the Rice: Heat oil in a saucepan and fry the onion until softened. Add garlic, bayleaf, cloves, garam marsala, turmeric and a pinch of salt. Cook with onions for 2-3 minutes. Add rice to the pan and toss together until the grains of rice are coated in the spices. Pour in water, add raisins and apricots. Cover and simmer for 10 - 12 minutes until the water has been absorbed and the rice is tender. Increase cooking time by 10 minutes when using brown basmati rice.

2. Meanwhile, prepare the vegetables for skewering. Cut the zucchini into round-slices as thick as a button mushroom is tall. Cut the onion into 8 wedges: Peel outer skin from onion but do not cut the root end; it will help hold the onion together while it cooks. Cut the bell peppers into 1 or 1-1/2 inch pieces.

3. Meanwhile, preheat the grill or broiler. Thread alternate pieces of zucchini, tomato, red onion, mushroom and the peppers onto skewers.

BASTING SAUCE: mix together the olive oil, lemon juice and thyme and brush over kebabs. Season with salt and pepper. GRILL and cook until vegetables are tender, basting and turning regularly.

4. Plate the rice; garnished with almonds. Serve kabobs on top and garnish with fresh thyme.

Cuisine: "Vegetarian"

NOTES : Dry roast or pan to taste slivered almonds; cool and crush.

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