Rice casserole with feta cheese

Name: Rice casserole with feta cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 1 Garlic clove; 2 green pepper (about 200 g each); 1/2 bunch/ potty marjoram; 1 TABLESPOON Oil; 400 g mixed minced meat; 1 TEASPOON Instant vegetable stock; 150 g Sheep or feta cheese; 200 g creamy yoghurt

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
1 Garlic clove
2 green pepper (about 200 g each)
1/2 bunch/ potty marjoram
1 TABLESPOON Oil
400 g mixed minced meat
1 TEASPOON Instant vegetable stock
150 g Sheep or feta cheese
200 g creamy yoghurt

Directions

1
Let the rice swell for about 20 minutes in just under 3/8 litres of boiling salted water. Peel onion and garlic, dice finely. Clean, wash and cut the bell peppers into strips. Wash and finely chop the marjoram. Heat oil in a pan. Fry the minced meat in it until crumbly. Add onion, garlic and paprika and fry for 2-3 minutes.
2
Deglaze with 3/8 litres of water, bring to the boil and stir in the stock. Let simmer for about 5 minutes. Mix rice under the mincing pan. Crumble cheese over it and mix it in. Season to taste with salt and pepper. Serve with yoghurt