Rice pan with savoy cabbage-pepper vegetables and sour cream dip

Name: Rice pan with savoy cabbage-pepper vegetables and sour cream dip
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 untreated lemon; 100 g Skimmed milk yoghurt; 1 TABLESPOON frozen Italian herb mix; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50 g Wild rice mixture; 150 g Savoy cabbage; 1/2 red pepper; 1 TABLESPOON Olive oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 untreated lemon
100 g Skimmed milk yoghurt
1 TABLESPOON frozen Italian herb mix
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50 g Wild rice mixture
150 g Savoy cabbage
1/2 red pepper
1 TABLESPOON Olive oil

Directions

1
Wash lemon hot, grate dry and tear off the zest of 1/4 lemon in zests. Halve the lemon, cut a quarter into 2 slices. Use the rest for other purposes. Squeeze out 1 column, mix with yoghurt and lemon zests, except for a little bit for sprinkling, until smooth.
2
Add herbs, fold in, season with salt, pepper and sugar. Prepare wild rice mixture in boiling salted water according to package instructions. Clean and wash the savoy cabbage, cut out the hard stalk.
3
Cut the savoy cabbage leaves into pieces. Clean, wash and cut the peppers into pieces. Heat oil in a pan. Fry the savoy cabbage and bell peppers for 2-3 minutes, turning them over. Drain the rice in a sieve, add it to the vegetables and fry for about 2 minutes.
4
Season to taste with salt and pepper. Sprinkle yoghurt dip with the rest of the lemon zest. Add remaining lemon zest and dip.