Djuvec, pronounced joovetch, is an awesome Balkan rice dish.  The base is mostly the rice along with red peppers. Together they are cooked in a vegetable broth with paprika. From there every cook has their own recipe and special touch. I looked at dozens of recipes and went with my most trusted Balkan source for this one, All That's Jas.

I served this for dinner with roasted pork and a salad. As I was trying to write about how I was planning on it for lunch the next day I realized it wasn't gonna last that long. I can say from experience now that it makes an excellent midnight snack. I chopped up the leftover pork and heated them together. This would make a great lunch or easy dinner with leftover chicken or a can of garbanzo beans thrown in.

2 Tbsp. oil (I used sunflower)
1 onion, chopped
1 large carrot, diced
1/2 red onion
3 - 4 cloves garlic, minced
1 tomato, chopped fine
1 c. green vegetables (peas, chopped green beans, or some of both)
1/2 tsp. paprika
1 c. parboiled rice
2 c. water
1 Tbsp vegetable bouillon
1/4 tsp. salt
1/4 tsp. black pepper
Chopped fresh parsley 

Chopped chicken, chopped pork, or cooked garbanzo beans

In a medium sized skillet heat the oil medium. Add the onion, carrot, and red pepper and saute for 5 minutes. Add the garlic and saute for a minute before adding the tomato and rice. Cook, stirring, until it's no longer moist. 

 Add the green vegetables, paprika, water, vegetable bouillon, salt, and pepper. Bring to a boil and then reduce the heat and cover. Cook for 6-7 minutes and remove the lid to stir to keep it from sticking. Replace the lid and cook for another 10 minutes. 

Add the meat or beans and stir in before adding the parsley, if using. 

Remove from the heat but leave covered. Let stand for about 5 minutes before removing the lid and fluffing.  Sprinkle with the parsley and serve. 


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