1 onion
2 garlic cloves
4 tbsp. olive oil
1 red pepper
2 small courgettes
125 g rice
600 ml vegetable soup
2 tbsp. tomato puree
200 g feta cheese
1 pinch of chilli flakes
salt, pepper, thyme, oregano, basil
Finely chop the onion and garlic. Cut the courgette and
pepper into small pieces.
Heat the oil in a pan, fry the onion and garlic until translucent, add
the courgette and pepper and fry for 7 minutes. Then add the rice,
deglaze with vegetable stock and stir in the tomato purée. Bring to the
boil and flavour with the spices and herbs. Cover the courgette pan and
simmer for approx. 20 minutes until the rice is cooked. Stir
occasionally. Dice the feta and fold in.
