Cypriot-Style Cheese with Fragrant Yogurt Sauce
over rice with mushrooms & mixed peppers4.5(336)
Calories
:
787 kcalProtein
:
26.3g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Mushrooms are a great addition to your meal - they contain vitamin B2, are high in protein, and add a nice texture to any dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
