Vegan Djuvec

备料

配料

做法

分步操作

1. 1

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

   约 2分钟

2. 2

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

   约 7分钟

   烹饪提示： 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.

   约 2分钟

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.

   约 10分钟

5. 5

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

   约 1分钟

   烹饪提示： 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.

   约 5分钟

7. 7

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

   约 1分钟

8. 8

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

   约 1分钟

   烹饪提示： 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.

   约 10分钟

   烹饪提示： 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.

    约 5分钟

    烹饪提示： 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.

    约 1分钟