Lemon Rice with Feta and Grilled Peppers

Summary

Ingredients

• 3 tablespoon olive oil
• 1 onion (s), chopped
• 3 clove (s) garlic, crushed
• 1 small lemon (s), sliced
• 325 g lon rain rice
• 600 ml vegetable stock
• 1 tablespoon rosemary, chopped
• 1 large zucchini
• 2 red peppers, pitted, cut into 8 pieces
• 1 bell pepper (s), yellow, pitted, cut into 8 pieces
• 200 g feta cheese, cut into cubes
• salt and pepper

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Instructions

1. Heat two tablespoons of oil in a cast iron saucepan. Stew the onion in it over high heat for three minutes. Add garlic and lemon wedges and fry for two minutes. Pour in the vegetable stock and stir in the rice with the rosemary. Let the rice boil. Take off some heat and partially cover the pot. Let the rice cook for fifteen minutes, until the rice is cooked through and the vegetable stock has absorbed. If the rice gets too dry, add a little more vegetable stock or water.
2. Cut the zucchini diagonally into long, thin slices. Heat the remaining oil in a large, cast iron pan. Fry the zucchini slices and bell pepper pieces over high heat for five minutes on each side until golden. Use a fish knife to press the peppers against the bottom of the pan while they soften.
3. Gently stir the rice with the vegetables, fold in the feta and season with salt and pepper. Heat it for a minute before serving.