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Pepper and leek pan with feta

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Ingredients for 2 servings:

  • 125 g brown rice
  • 1 small onion(s)
  • 2 bell peppers, green
  • 1 stalk(s) leek
  • 2 tsp vegetable oil
  • 1 pack of soy mince
  • 150 ml vegetable stock
  • ½ tsp thyme, dried
  • 1 tsp marjoram, dried
  • 1 pack of feta cheese, approx. 200 g
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

quick and easy to prepare

Cook the rice according to the package instructions. Peel and dice the onion. Cut the bell pepper into thin strips and the leek into rings. Prepare the vegetable stock. Heat the oil in a pan. Briefly fry the onions. Brown the minced meat with the vegetable stock. Add the bell pepper strips and leek rings and fry for a few minutes. Deglaze with the vegetable stock and continue cooking for about 10 minutes. Season with herbs, salt, and pepper to taste. Dice the feta and mix with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pepper and leek pan with feta