Ingredients (4 portions):

Rice:

• 250 g wholegrain rice
• 500 ml water
• 1 onion
• 1 red pepper
• 1 yellow pepper
• ½ courgette
• 2 tomatoes
• some rapeseed oil
• tomato puree
• 1 sprig of rosemary
• 1 sprig of thyme
• salt, pepper

Breaded sheep's cheese:

• 100 g sheep's cheese
• plain flour as required
• 1 egg
• cornflakes, breadcrumbs or
• breadcrumbs as required
• oil for frying

Preparation:
Wash the rice under running water. Cut the onion and red pepper into small pieces and fry in oil. Add the rice and fry. Add the tomato purée and deglaze with water. Season with salt
and pepper and boil for 2 minutes without the lid, then simmer for 20 minutes with the lid on the lowest setting until soft.
In the meantime, slice the courgette and cut the yellow pepper into strips. Dice the tomatoes. Sauté the vegetables in a pan with oil, salt, rosemary and thyme. Remove the sprigs of thyme and rosemary
before serving. Cut the sheep's cheese into strips, coat in breadcrumbs and fry in a little oil. Serve the rice with the vegetables and sheep's cheese.

Tip:
Serve carrot or celeriac puree as a side dish. To make, boil 100 g carrots or celeriac until soft, mix with a little cooking water and 2 tbsp rapeseed oil, season with salt and pepper.