Greek rice pan with vegetables and feta cheese

Ingredients for 2 servings:

• 150 g brown rice
• 300 ml vegetable stock
• 1 onion(s)
• 2 tbsp olive oil
• 1 garlic clove(s)
• ½ tbsp butter
• 2 bell peppers, red and green
• 200 g tomatoes, ripe
• 150 g sheep’s cheese
• 1 tbsp basil
• 1 tbsp parsley, flat
• herbal salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice in the vegetable stock until tender. Meanwhile, peel the onion, quarter it, and slice it into strips. Finely chop the garlic and heat 1 tablespoon of oil, butter, and 1 tablespoon of water in a pan. Sauté the onion and garlic until translucent. Cut the bell peppers into thin strips and add them to the onions with the herb salt; sauté briefly. Mix the rice with the vegetables and season to taste. Dice the tomatoes and spread them over the rice. Crumble the feta cheese over the top and drizzle with 1 tablespoon of oil. Cover and let the dish rest for 5 minutes. Serve sprinkled with coarsely chopped basil and chopped parsley.