Summary

Ingredients

• 160 g brown rice
• 4 bell pepper (s), 2 red, 1 green, 1 yellow
• 1 medium onion (s)
• 2 tablespoon olive oil, cold-pressed
• 1 ½ teaspoon vegetable stock, grained
• 1 pinch cayenne pepper
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon rosemary, crushed
• 1 teaspoon thyme, dried
• 100 g feta cheese
• 10 basil leaves

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Instructions

1. Cover the rice with 1.5 liters of water and let it soak overnight. The next day, cook the rice in a closed saucepan for about 25 minutes on a mild heat, then drain and drain.
2. In the meantime, quarter the peppers, clean, core and wash. Cut the red pods into pieces and puree them finely with the cutting stick or in the food processor. Cut the other peppers into fine strips. Peel the onion and dice it very finely.
3. Do not heat the oil too much in a pan and sweat the onion cubes until translucent. Add the pepper strips and stir-fry for about 5 minutes. Add the paprika puree to the vegetables. Stir everything well and season with granulated stock, cayenne pepper, paprika powder, rosemary and thyme. Mix the cooked rice with the vegetables. Dice the feta and sprinkle on top. Garnish with the washed basil leaves.
4. Tip: This dish can also be eaten cold.