John Myers
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Cevapcici Al La Foxy and Red Rice
The perfect cevapcici al la foxy and red rice recipe with a picture and simple step-by-step instructions.
for the cevapcici
- 300 g Ground beef
- 1 Chopped onion
- 2 Pressed solo garlic
- 2 Stems Chopped parsley
- 1 tsp Baking powder
- Salt
- Black pepper from the mill
- Hot pink paprika powder
Red rice:
- 1 Bell pepper – diced small
- 1 Chopped onion
- 1 Pressed solo garlic
- 2 tbsp Olive oil
- 200 g Rice parboiled
- 1 tbsp Tomato paste concentrated three times
- 3 tbsp Dry red wine
- 160 ml Vegetable broth
- 1 Can small Pizza tomatoes
- 3 tbsp Paprika pulp (Ajvar)
- 100 g Frozen peas
- For the Cevapcicic mince with onion and garlic, parsley, baking powder, salt, pepper and paprika, mix well and form small sausages about 2x5cm long …
- For the red rice, rinse and drain the rice. Heat the oil in a medium saucepan. Sauté the onion and garlic, briefly brown the diced paprika. Add rice, stir in the tomato paste and fry briefly. The whole thing with the vegetable stock and red wine deglaze. Add pizza tomatoes and aivar. Season with paprika, salt and pepper and cover and simmer gently for about 20 minutes. Stir again and again in between.
- 2 tablespoons of olive oil heat up in a pan and fry the meat rolls in it.
- Add the frozen peas to rice about 5 minutes before the 20 minutes are up.
- Arrange on plates.
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