Djuvech (Bosnian Vegetables and Rice)
photo by nitko
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
4 portions
- Serves:
- 4
ingredients
- 100 g onions
- 300 g tomatoes
- 100 g bell peppers (red or green)
- 100 g eggplants
- 100 g zucchini
- 50 g French beans
- 50 g green peas
- 1 garlic clove
- 200 g rice
- 3 tablespoons olive oil
- 15 g salt
- 1⁄2 teaspoon paprika (hot)
- 10 g pepper
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon cumin (optional)
directions
- Slice onion into half-rounds, as well as peppers.
- Slice eggplant into stripes and season with some salt (leave eggplant about 15 minutes, and than squeeze them with your hands to extract bitter liquid).
- Cut tomatoes into slices.
- Cut French beans into 3-4 cm long pieces and blanche in hot water for few minutes.
- Cut zucchini into slices.
- Remove green peas from shucks.
- Finely mince garlic.
- Put olive oil in a pot and add following this order (each ingredient sauté first for couple of minutes, one after another in the same pot not removing previous vegetable): onion, peppers, eggplant, garlic, tomato, French beans, green peas, and zucchini. Season it with salt, paprika, pepper, thyme and oregano (cumin).
- When all ingredients are soft, and liquid evaporates (about 15 minutes) add rice, stir a bit and add water according to manufacturer manual (you may add some more salt). Cook until rice is done.
- It must not bee too liquid, it must be sticky and dry; rice must almost fry.
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RECIPE SUBMITTED BY
nitko
Croatia