Vegan Djuvec

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 2 min.

2. 2

   Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Stir occasionally to prevent the onion from browning too much.

3. 3

   Stir in the minced garlic and sliced carrots and cook for another 2 minutes until the garlic is fragrant.

   Ca. 2 min.

4. 4

   Add the chopped red bell pepper, zucchini, and eggplant to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.

   Ca. 10 min.

5. 5

   Stir in the sweet paprika and optional hot paprika, and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Cooking the spices briefly helps to bloom their flavor.

6. 6

   Pour in the diced tomatoes and vegetable broth. Season with salt and black pepper, then bring the mixture to a boil.

   Ca. 5 min.

7. 7

   Stir in the rinsed rice. Reduce the heat to low, cover the pot, and let it simmer gently.

   Ca. 1 min.

8. 8

   After 15 minutes of simmering, stir in the frozen peas. Replace the lid and continue to cook.

   Ca. 1 min.

   Kokkens note: Adding the peas near the end keeps them bright green and prevents them from getting mushy.

9. 9

   Simmer for another 5-10 minutes, or until the rice is tender and has absorbed most of the liquid. The stew should be thick but still moist.

   Ca. 10 min.

   Kokkens note: If it looks too dry, you can add a small splash of water or broth.

10. 10

    Remove the pot from the heat and let it rest, covered, for 5 minutes.

    Ca. 5 min.

    Kokkens note: Resting allows the flavors to meld and the remaining liquid to be absorbed.

11. 11

    Stir in most of the fresh parsley, saving some for garnish, and serve hot.

    Ca. 1 min.