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Sunday, April 26, 2015

Smokey Duvec (balkan-style Stew)

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 6 ounces brown rice
  • 1 -1 1/2 lb potato, peeled and cut into large chunks
  • 1 large onion
  • 2 garlic cloves
  • 2 tablespoons vegetable oil
  • 4 bell peppers (bell peppers, green, red or a mix)
  • 4 tomatoes
  • 1 lb smoked tofu, diced
  • 140 ml vegetable stock (or use water)
  • 4 ounces frozen peas
  • fresh ground black pepper, to taste
  • 4 tablespoons chopped parsley

Recipe

  • 1 cook the rice according to packet instructions.
  • 2 about 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes.
  • 3 while the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes.
  • 4 chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes.
  • 5 pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally.
  • 6 stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat.
  • 7 serve sprinkled with parsley.

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