Kritharaki with celery and feta cheese

Ingredients for 2 servings:

• 140 g Kritharaki (rice-shaped noodles)
• 2 tbsp olive oil
• 200 g celery, cleaned
• 80 g carrot(s), peeled
• 1 garlic clove(s), finely chopped or a little more
• 160 g feta cheese
• 160 g cream
• 70 g green olives, marinated in herbs, from the fresh produce counter
• 40 g raisins, slightly soaked
• 30 g walnut kernels, chopped
• salt and pepper
• some chopped celery leaves for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Thinly slice the celery. Thinly slice the carrots using a sharp cucumber slicer. Crumble the feta cheese. Slice the olives. Cook the kritharaki according to the package instructions, drain, and rinse with cold water. While the kritharaki are cooking, heat the olive oil. Sauté the celery for 4-5 minutes. Add the carrot slices and sauté for another 3 minutes, seasoning lightly. Mix in the garlic, cream, olives, raisins, and feta cheese. Season to taste with salt and pepper and heat through. Serve on plates and sprinkle with chopped nuts and celery leaves.