In a deep frying pan or saucepan, heat the oil over moderate heat.
Add all the vegetables and cook until they are tender.
Then add the rice and cook until it is translucent.
Now it's time to add the broth and reduce the heat immediately. Add salt and pepper to taste and transfer the whole mixture to a deep baking tray. Bake in preheated oven at 160-170C until rice is ready.
Finely chop the parsley and thyme and add to the rice. Stir gently.
In a bowl, whisk together all the topping ingredients with the a wisk and pour over the finished rice. Return to the oven and cook until ready.
Serve with fresh salad and a spoonful of yogurt or tzatziki.