Summary

Ingredients

• 0.5 ½ celery (300g)
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon oil
• 250 g rice (lon rain rice)
• salt
• 350 g bell pepper (s)
• 400 g chicken breast fillet (s)
• pepper
• 80 g cheese, reduced calories
• 1 bunch parsley
• 300 g yourt
• 2 egg (s)

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Instructions

1. Divide the celery into stalks, wash, remove hard fibers and cut into pieces. Peel and dice the onion and garlic and fry in 1 tablespoon of hot oil until translucent. Briefly steam the rice in it. Pour in 1/2 liter of water, add salt, bring to the boil and allow the rice to swell for about 20 minutes.
2. After 10 minutes add the celery. Then pour into a baking dish. Clean, wash and dice the peppers, cut the chicken breast fillet into strips. Heat the remaining oil, briefly fry the paprika in it, fry the meat with it, season with salt, pepper and add everything to the rice. Rasp cheese. Chop the parsley, whisk with the yoghurt, eggs, salt, pepper and some cheese and pour over the casserole, sprinkle with the rest of the cheese. Bake the casserole at 200 degrees for 30 minutes.