Greek rice pan

Ingredients for 2 servings:

• 150 g brown rice
• 1 bay leaf
• 300 ml vegetable stock or water
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 200 g tomatoes, ripe or from the can
• 100 g sheep cheese, Greek
• Chili or alternatively cayenne pepper
• Thyme
• oregano
• basil
• herbal salt

Instructions

Working time approx. 25 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 40 minutes; Total time approx. 11 hours 5 minutes

vegetarian

Soak the rice with the bay leaf in the broth overnight. The next day, cook the rice in the soaking liquid over low heat for about 20 minutes, until the rice has swollen. Remove the bay leaf. Meanwhile, peel the onion, quarter it, and cut it into strips. Peel and finely chop the garlic clove. Heat 1 tablespoon of olive oil and 1 tablespoon of water in a pan. Fry the onion and garlic until translucent. Quarter the bell peppers, remove the seeds, wash them, and cut them into thin strips. Add the chili, herbs, and herb salt to the onions and fry briefly. Mix the rice with the vegetables and season again to taste. Dice the tomatoes and spread them over the rice. Crumble the feta cheese over the rice and drizzle with a little olive oil. Let the dish stand for 5 minutes and sprinkle with basil.