Djuvec rice in a Dutch oven
Garnished with fresh chopped parsley
Gesamtzeit
50 min.
Zubereitungszeit
15 min.
Schwierigkeit
Simple
| 400 g | long grain rice |
| 400 ml | water |
| 400 ml | vegetable stock |
| 2 | red onions |
| 2 | garlic cloves |
| 150 g | frozen peas |
| 2 | red peppers |
| 1 tin | chunky tomatoes |
| 200 g | ajvar |
| tomato puree | |
| sweet & hot paprika powder | |
| salt | |
| pepper | |
| butter | |
| Fresh parsley to garnish |
All Dutch Oven for Outdoor & at home
Rice in the Dutch oven is quick to prepare. You can either serve this tasty rice dish from the Balkans as a side dish with meat or as a main course as delicious vegetable rice from the Dutch oven. Whichever you choose: The combination of crunchy vegetables, ajvar and rice always tastes great.
Preparation with briquettes Depending on the size, burn approx. 12-14 briquettes and place 4-6 on the lid while simmering, the rest under the Dutch Oven.
Preparation
Wash the peppers, deseed them and cut them into cubes. Peel and finely chop the garlic and onions.
Put about 3 tablespoons of butter in the preheated Dutch oven. Now add the onions, garlic and peppers and fry everything for a few minutes until the onions are translucent.
Add about 4 tablespoons of tomato purée and deglaze the ingredients with water, the vegetable stock, chopped tomatoes and ajvar.
Put the rice in the pot and season the Djuvec rice with the paprika powder. Place the lid and about 1/3 of the briquettes on the oven and leave the rice to simmer for about 20 minutes. Then add the slightly thawed peas. Season the recipe with salt and pepper and simmer the rice for a further quarter of an hour. Make sure to stir occasionally so that the rice doesn't burn.
Serve the dujvec rice from the Dutch oven with fresh, chopped parsley.
Tip: Suitable meat would be, for example, cevapcici or other grilled meat, which you prepare on the barbecue at the same time.
