Summary

Ingredients

• 12 tablespoon rice (long grain rice)
• 4 tomato (s), pureed
• 3 onion (s), diced
• 1 bunch dill, chopped or 2 tablespoons dried
• 1 teaspoon mint, dried
• 2 small zucchini, sliced
• 2 red peppers, cut into strips
• 2 bell peppers, green, diced
• 4 tablespoon olive oil
• 1 clove (s) garlic, pressed
• 5 tablespoon apple juice
• 200 ml water, warm
• Tabasco
• salt and pepper
• 150 g sheep cheese, crumbled

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Instructions

1. Fry the onions and garlic in the pan with oil, then add the chopped vegetables and fry briefly. Salt and pepper. Now add the rice, when it has turned translucent, deglaze with apple juice.
2. Now add the pureed tomatoes and herbs to the pan. Mix everything together, slowly pour in the warm water. Put the lid on, stirring occasionally, until the rice is cooked. If necessary, add a little more water in between. Now sprinkle the crumbled sheep cheese over it and fold in.