- Bring the rice to the boil: twice as much water as there is rice. Once the water is boiling, immediately reduce the heat and let it simmer for about 15 mins or until the rice is cooked.
- Thoroughly wash and dry the courgette, pepper, apple, basil, parsley and fennel. Grate the courgette. Cut the apple into small cubes, and the fennel into thin strips. Peel the onion and chop it into fine cubes. Add the olive oil in a large pan and fry the chopped vegetables and the apple briefly until crispy. Add the cooked rice in the pan and mix well.
- Roughly chop the basil and parsley leaves and add them to the pan. Finally, crumble the ISLOS feta with your hands and use it to garnish the Greek rice pan.
INGREDIENTS
150g ISLOS Feta
200g brown rice
1 courgette
1 red pepper
1 green apple
1 fennel bulb
Parsley
Basil
4 tbsp of olive oil
PRODUCT
200g brown rice
1 courgette
1 red pepper
1 green apple
1 fennel bulb
Parsley
Basil
4 tbsp of olive oil
PRODUCT
View Method
Recipe Method
- Bring the rice to the boil: twice as much water as there is rice. Once the water is boiling, immediately reduce the heat and let it simmer for about 15 mins or until the rice is cooked.
- Thoroughly wash and dry the courgette, pepper, apple, basil, parsley and fennel. Grate the courgette. Cut the apple into small cubes, and the fennel into thin strips. Peel the onion and chop it into fine cubes. Add the olive oil in a large pan and fry the chopped vegetables and the apple briefly until crispy. Add the cooked rice in the pan and mix well.
- Roughly chop the basil and parsley leaves and add them to the pan. Finally, crumble the ISLOS feta with your hands and use it to garnish the Greek rice pan.
