Summary

Ingredients

• 150 g brown rice
• 300 ml vegetable stock
• 1 onion (s)
• 2 tablespoon olive oil
• 1 clove garlic
• 0.5 tablespoon ½ butter
• 2 bell peppers, red and green
• 200 g tomato (s), ripe
• 150 g sheep cheese
• 1 tablespoon basil
• 1 tablespoon parsley, smooth
• Seasoned Salt

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Instructions

1. Cook the rice in the vegetable stock until cooked. In the meantime, peel and quarter the onion and cut into strips. Finely chop the garlic, heat 1 tablespoon of oil, butter and 1 tablespoon of water in a pan. Steam the onion and garlic until translucent. Cut the peppers into narrow strips and add to the onions with herb salt and sauté briefly. Mix the rice with the vegetables and season to taste
2. Dice the tomatoes and spread on the rice. Crumble the sheep cheese over it and drizzle with 1 tablespoon of oil. Cover and let the dish stand for 5 minutes. Serve sprinkled with coarsely chopped basil and chopped parsley.