Saturday, July 7, 2012

Djuvec Rice (tomato rice)

Djuvec rice is a side dish from south eastern europe, which is known there by many names and many variations.

I will post the one recipe i have tried and like.

By adding some sliced saussage, like cabanossi, this recipe can be a regular dish, easy to make at a low cost.

250g rice, like the one used for a risotto. Asian rice like Basmati and such is NOT the right brand.
1 big onion
1 big red bell pepper
1 small cup of peas
1 stock cube
500 ml tomato juice
chili (if wanted)
sliced saussage like cabanossi (if wanted)
1-2 TSP olive oil

Peal and mince the onion, add the olive oil into a pot and heat it.

Add the minced onion and fry it a little bit at a medium temperature. It should not turn into charcoal.

Wash and cut the red bell pepper into cubes, add it into the pot. Stirr everything well for a few seconds.

Add the rice, stirr everything well for a minute or two, then add the tomato juice.

Add some salt and pepper and the stock cube aswell and stirr again.

Keep in mind that the stock cube is already salty, so don't add too much additional salt. You can anyways add additional salt later.

If wanted, add sliced chili (remove seeds!) and sliced saussage, stir well and let it cook at a medium temperature, until the rice becomes al dente (not too soft, but not that hard as uncooked rice). If needed add some water, if the rice becomes too dry.

Add the peas, stirr again, if it becomes too dry, add some water and let it cook at a lower temperature for 8-10 minutes.

When the rice and the peas are soft enough to be edible, serve.

This is a wonderful side dish for grilled meat, like lamb chops, or, with sliced saussage, a full, yummy meal.

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