Croatian cevapcici casserole

Ingredients for 4 servings:

• 250 g long grain rice
• 500 g Cevapcici, frozen or fresh
• 1 tbsp olive oil
• 4 spring onions
• 2 garlic cloves
• 1 bell pepper(s), yellow
• 200 g cherry tomatoes
• 400 g tomatoes, chopped, from the can
• 40 ml cream
• e.g. salt and pepper
• 100 g feta cheese
• ½ bunch flat-leaf parsley
• e.g. chili, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Boil the rice in water until soft. Fry the cevapcici thoroughly in the olive oil. Ensure they are evenly browned. Then cut the cevapcici into large pieces. Clean and slice the spring onions. Finely chop the garlic or crush it if you like. Wash the bell peppers and tomatoes and cut them into bite-sized pieces. Fry everything together in the remaining oil and the drippings, thickening it with the canned tomatoes and cream and seasoning with salt and pepper. If you like it a bit spicier, add the chili now. Divide the rice and cevapcici between medium-sized ovenproof dishes. Crumble the feta cheese over the top and bake everything in a preheated oven at 180°C (convection oven) for about 20 minutes. Sprinkle with finely chopped parsley. This goes wonderfully with flatbread and a semi-dry wine.