Summary

Ingredients

• 150 g rice (brown rice)
• 1 bay leaves
• 300 ml vegetable stock or water
• 2 medium onion (s)
• 1 clove garlic
• 2 tablespoon oil (olive oil)
• 1 bell pepper (s), green
• 1 bell pepper (s), yellow
• 200 g tomato (s), ripe or canned
• 100 g sheep cheese, Greek
• Chilli or alternatively cayenne pepper
• thyme
• oregano
• basil
• Salt (herbal salt)

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Instructions

1. Soak the rice with the bay leaf in the broth overnight. The next day, cook the rice in the soaking liquid over low heat for about 20 minutes until the rice is swollen. Take out the bay leaf. In the meantime, peel and quarter the onion and cut into strips. Peel and finely chop the clove of garlic. Heat 1 tablespoon of olive oil and 1 tablespoon of water in a pan. Fry the onion and garlic in it until translucent. Quarter, core, wash the peppers and cut into narrow strips. Add the chilli, herbs and herb salt to the onions and fry briefly. Mix the rice with the vegetables and season to taste again. Dice the tomatoes and spread on the rice. Crumble the sheep cheese over it and drizzle with a little olive oil. Let the dish stand for 5 minutes and sprinkle with basil.