Vegetable stew with rice

Vegetable Stew with Rice - A Symphony of Flavors and Colors

In the bountiful season of vegetables, nothing compares to a vegetable stew with rice, full of flavor and nutrients. This simple yet delicious recipe is perfect for both everyday meals and special occasions. Let us be carried away by the aromas and textures of this dish and embark on a culinary adventure!

Total preparation time: 1 hour and 45 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Number of servings: 10

Necessary ingredients:

- 2.5 kg bell peppers
- 1 kg onion
- 1 kg carrots
- 1 kg celery
- 1 kg parsley
- 1 kg parsnip
- 1.5 kg tomatoes
- 500 ml oil (preferably sunflower oil)
- 300 g rice
- Coarse salt (to taste)
- 1 teaspoon peppercorns
- 4-5 bay leaves
- 1 bunch of fresh parsley leaves (for decoration)

A few words about the ingredients:

Bell peppers are the stars of this recipe, bringing natural sweetness and a crunchy texture. The onion adds a layer of flavor, while the carrots and celery contribute essential vitamins. Tomatoes, on the other hand, enrich the dish with acidity and a fresh taste. The rice is the ingredient that binds all these vegetables into perfect harmony.

A bit of history:

Vegetable stew is a dish found in many cultures, with each region having its specific version. Typically, it is a way to use seasonal vegetables, and the recipe has evolved over the years, adapting to local ingredients and culinary preferences of each family. It is a dish that reflects the traditions of preserving vegetables for winter, having a rich and comforting taste.

Preparing the stew - Step by step:

1. Preparing the vegetables:
Start by peeling the onion and slicing it into thin rings. This is the first step in creating the aromatic base of the stew. In a large pot, heat the oil over medium heat and add the onion. Sprinkle a teaspoon of coarse salt to help release the juices from the onion. Sauté the onion until it becomes translucent, stirring occasionally. Once ready, remove the pot from the heat.

2. Preparing the bell peppers:
Wash the bell peppers, remove the stems and seeds, then slice them into thin strips. In the same stainless steel pot, add the bell peppers to sauté. Stir occasionally until they release their juices and become lighter in color. This process will intensify their natural flavor.

3. The magic grater:
Carrots, celery, parsley, and parsnip should be peeled, washed, and grated using a large-holed grater. This step will ensure even cooking and help release the flavors. Add the vegetable mixture to the pot, along with the peeled and diced tomatoes.

4. Cooking the vegetables:
Let the mixture simmer over medium heat, stirring occasionally, until the juice reduces slightly and the vegetables are tender. This step is essential to allow the flavors to meld.

5. Preparing the rice:
Boil the rice separately in salted water, only halfway. Once boiled, drain it and rinse it under cold water to stop the cooking process. This trick helps avoid a sticky texture.

6. The final combination:
Add the boiled rice to the stew. Mix all the ingredients well and season with salt to taste. Add the peppercorns and bay leaves. Let the stew simmer until the juice reduces and the oil rises to the surface. This will give the dish a rich texture and an appetizing appearance.

7. Finalizing and preserving:
When the stew is ready, turn off the heat and add the chopped fresh parsley, mixing well. Now it's time to preserve it! Pour the stew into pre-sterilized jars. Seal the jars and place them in a water bath for one hour. Cover them with blankets to cool slowly. Then, store them in the pantry.

Chef's tip:

For an even more intense flavor, I recommend adding some fresh herbs, such as dill or oregano, during cooking. You can also experiment with other vegetables - zucchini or eggplant will fit perfectly into the stew, bringing a different texture and an extra flavor.

Frequently asked questions:

1. Can I use frozen vegetables?
Yes, frozen vegetables are an excellent option, but make sure to thaw and dry them well before adding them to the stew.

2. How can I adapt the recipe to be vegetarian?
The recipe is already vegetarian, but for an extra protein boost, you can add chickpeas or cooked beans.

3. How long can the stew be stored in the pantry?
If properly preserved, the stew can be kept for up to a year.

Ideal combinations:

The vegetable stew with rice pairs perfectly with a fresh raw vegetable salad or a slice of homemade bread, freshly baked. Additionally, a glass of white wine or a herbal tea can enhance the flavors of this dish.

In conclusion, the vegetable stew with rice is more than just a simple recipe - it is a celebration of the season, the richness of nature, and the joy of cooking. With each bite, it will transport you to a world of flavors and colors that will delight your soul. Enjoy your meal!