Cypriot-Style Cheese with Fragrant Yogurt Sauce

Name: Cypriot-Style Cheese with Fragrant Yogurt Sauce over rice with mushrooms & mixed peppers
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 piece Onion; 150 g White long grain rice; 2 piece Garlic; 130 g Cypriot-style cheese; 125 g Mushrooms; 1 sachet(s) Middle Eastern spice mix; 1 piece Bell pepper; 10 g Fresh flat leaf parsley; 50 g Organic full-fat yogurt; 2 piece Romano pepper; 1 piece Lime; ½ piece Low sodium vegetable stock cube; 1 tablespoon Extra virgin olive oil; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

over rice with mushrooms & mixed peppers

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Mushrooms are a great addition to your meal - they contain vitamin B2, are high in protein, and add a nice texture to any dish!

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

75 g

White long grain rice

1 piece

Garlic

65 g

Cypriot-style cheese

(Contains: Melk (inclusief lactose))

65 g

Mushrooms

½ sachet(s)

Middle Eastern spice mix

½ piece

Bell pepper

5 g

Fresh flat leaf parsley

(May be present: Selderij)

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

1 piece

Romano pepper

½ piece

Lime

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Extra virgin olive oil

1 tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3293 kJ

Calories787 kcal

Fat37.7 g

Saturated Fat24.1 g

Carbohydrate84.6 g

Sugar15.3 g

Dietary Fiber11.8 g

Protein26.3 g

Salt2.8 g

Potassium326.3 mg

Calcium22.1 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Paper Towel

•Bowl

•Small Non-Stick Pan

Cooking Steps

Slice half of the onion into rings and finely chop the rest.
Melt a knob of butter in a pot or saucepan over medium-high heat and fry the chopped onion for 2 - 3 minutes.
Stir in the rice and fry for 2 more minutes, then crumble in the stock cube (see pantry for amount).
Pour in plenty of water and boil the rice for 10 - 12 minutes, covered, then drain and set aside.

Crush or mince the garlic. Pat the cheese dry with kitchen paper and dice into 1 - 2cm cubes.
Quarter the mushrooms and juice the lime.
Deseed both the Romano pepper and the bell pepper, then cut both into thin strips.
Melt a knob of butter in a deep frying pan over medium-high heat and fry the garlic with the rest of the onion for 3 - 4 minutes.

Stir in the Middle Eastern spices, mushrooms, bell pepper and Romano pepper and fry for 6 - 8 minutes.
Add 1 tsp lime juice per person and season to taste with salt and pepper.
Finely chop the parsley and transfer half to a bowl.
Add the yogurt, extra virgin olive oil and 1 tsp lime juice per person, then mix well to combine. Season to taste with salt and pepper.

Shortly before serving, heat a clean non-stick frying pan over medium-high heat and fry the cheese for 3 - 4 minutes until evenly golden-brown.
Serve the rice on plates and top with the vegetables and the Cypriot-style cheese.
Top with the yogurt sauce and garnish with the rest of the parsley.