Eichkatzerl's Confetti Rice Casserole

Ingredients for 4 servings:

• 1 cup brown rice (or parboiled rice)
• 1 large onion(s)
• 2 garlic cloves
• Rosemary , ,
• basil
• Oregano, dried
• 1 tbsp olive oil
• 4 large tomatoes
• 1 bell pepper(s), yellow
• 1 spring onion(s)
• salt and pepper
• Sugar
• 200 g meat sausage
• 1 tsp oil
• 50 g cheese, grated
• 2 tbsp breadcrumbs
• 2 cups vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Children’s favorite with meat sausage and fresh vegetables

Peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté the onion and garlic. Add the herbs and rice and toast briefly. Pour in 2 cups of broth (the same size cup as the rice). Cover and simmer for about 5 minutes, then turn off the heat and let it simmer for about 15-20 minutes. Score the tomatoes and pour boiling water over them. Let it simmer briefly, then refresh. Peel, deseed, and finely dice the tomatoes. Wash, deseed, and finely dice the bell peppers. Wash the spring onions and finely slice them. Mix all the vegetables together and season with salt, pepper, and a little sugar. Peel the sausage and finely dice it. Brown it in a teaspoon of oil in a hot pan, then set aside. Mix the cheese with the breadcrumbs. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Grease a casserole dish with a little olive oil. Pour half of the rice into the dish. Then pour half of the tomato and vegetable mixture over the rice. Spread the whole cooked sausage on top. Spoon the remaining vegetable mixture over the sausage and finish with the remaining rice. Sprinkle the cheese and breadcrumb mixture over the casserole. Bake everything in the oven for about 30-40 minutes, until the casserole is nicely browned and crispy. A green salad goes particularly well with this dish. A little tip: I sometimes add a bunch of chopped, fresh basil to the vegetable mixture. This gives it an even spicier, Mediterranean flavor.