'4 tablespoons of olive oil'
'1 small onion, finely chopped'
'3 cups of uncooked white rice'
'150g of cooked green beans, finely chopped'
'1 red bell pepper, cut into cubes'
'1 medium carrot, cut into cubes'
'150g of fresh peas'
'6 cups of hot vegetable broth'
'150g of mozzarella cheese, cut into cubes'
'1 egg, beaten'
'Wheat flour and brioche crumbs for coating'
'olive oil for frying'
'4 tablespoons of olive oil'
'1 small onion, finely chopped'
'3 cups of uncooked white rice'
'150g of cooked green beans, finely chopped'
'1 red bell pepper, cut into cubes'
'1 medium carrot, cut into cubes'
'150g of fresh peas'
'6 cups of hot vegetable broth'
'150g of mozzarella cheese, cut into cubes'
'1 egg, beaten'
'Wheat flour and brioche crumbs for coating'
'olive oil for frying'
'1 In a large saucepan, heat the olive oil over medium heat
Add the onion and cook until golden.'
'Add the rice, green beans, bell pepper, carrot, and peas
Cook, stirring occasionally, until the vegetables are tender.'
'2 Add the vegetable broth to the saucepan and bring to a simmer
Reduce the heat to low and cook, covered, until the liquid has been absorbed and the rice is cooked.'
'3 Dip the mozzarella cubes in flour, then the egg, and finally the brioche crumbs
Fry the coated cheese cubes in hot olive oil until golden brown
Serve with the Greek-style rice.'
