Vegan | Vegetarian

120 g Whole-grain rice

1 pinch iodized salt

150 ml water

150 g peppers, red, green, and yellow

75 g tomatoes (ripe)

½ small can of kidney beans (drained weight approx. 75 g)

½ small can of chickpeas (drained weight approx. 60 g)

75 g green beans

1 onion

1 clove of garlic

1 Tbsp. olive oil

150 ml vegetable broth

50 g peas (frozen)

1 pinch pepper

1/2 tsp. lemon juice

1 Tbsp. chopped mixed herbs

60 g feta cheese

Add rice to almost twice the amount of salted water, cover, bring to the boil and allow to absorb liquid on low heat for 15-20 min.

Wash peppers and tomatoes and cut into cubes. Drain kidney beans and chickpeas. Wash green beans, trim, and blanch for approximately 6 minutes in salted boiling water, remove, rinse with cold water and drain. Peel onion and garlic and chop finely.

Heat olive oil. Add green beans and peppers to the pan, sauté for 2-3 minutes. Add onions and garlic and braise. Mix in kidney beans, pour in broth, bring to the boil, and then add the chickpeas. Stir in rice, mix, and allow to stand over medium heat for 2-4 minutes. Add the tomatoes, mix, and warm up briefly. Season with salt and pepper. Cut feta cheese into cubes and gently stir in, add lemon juice and herbs.

Extra tip*

We recommend a yogurt sauce made of 150 g whole milk yogurt, 50 g crème fraiche, 1 tablespoon mixed herbs, some garlic, salt and pepper.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 450 kcal | Protein 16.6 g | Carbohydrates 58.3 g | Fibre 8.34 g | Fat 16.2 g