Djuvech (Bosnian Vegetables and Rice)

READY IN: 1hr 5mins
SERVES: 4
YIELD: 4 portions
UNITS: US

INGREDIENTS

Nutrition
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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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