Vegetable stew

Name: Vegetable stew
Ingredients: 1 kg tomatoes; 500 g yellow bell pepper; 100 g tomato paste; 500 g onion; 2 tablespoons sugar; 300 g rice; 1 l water; 100 ml oil; parsley leaves; salt (to taste); pepper; vegeta

Sezon - Vegetable stew by Ionelia H. - Recipia

Vegetable stew is one of the simple seasonal dishes made with tomatoes, bell peppers, onions, and rice. It is cooked in a single pot and can be served as a main course or alongside meat. The amount of rice makes it more filling, while the vegetables provide the main flavor. It is important to soak the rice in water before using it, as it will cook faster and expand in volume after the heat is turned off. Quick Info Preparation time: not specified; includes cleaning, washing, and chopping the vegetables. Cooking time: approximately 30 minutes, plus a few boils after adding the rice. Total time: cannot be precisely determined from the original recipe, as the time for preparing the ingredients is not mentioned. Servings: the quantity is suitable for several servings, with the exact number depending on how much is served at a meal. Difficulty: easy. Recipe type: vegetable stew with rice, suitable as a fasting dish or side dish. Ingredients 1 kg tomatoes 500 g yellow bell peppers 500 g onions 300 g rice 100 g tomato paste 100 ml oil 1 l water 2 tablespoons sugar fresh parsley leaves salt, to taste pepper, to taste vegetable seasoning, to taste Preparation Method 1. Prepare the vegetables Blanch the tomatoes, then peel and chop them finely. Clean the onions and peppers, wash them, and chop them. The vegetables do not need to be cut very finely, but it’s good to have similar sizes for even cooking. Wash the rice in several waters and let it soak in a bowl of water until you are ready to use it. Before adding it to the pot, drain it well. 2. Sauté the onions and peppers In a large pot, add the oil, onions, peppers, and 200 ml of water. Let them cook for 10 minutes. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot. After the first 10 minutes, season with salt and pepper to taste. Gradually add the remaining water from the recipe until you reach approximately 1 liter of water in total, and let the vegetables simmer for another 10 minutes. 3. Add the tomatoes Add the chopped tomatoes over the onions and peppers. Allow the mixture to simmer for another 10 minutes, until the vegetables are well cooked and the sauce begins to form. At this stage, you can also add the 2 tablespoons of sugar to balance the acidity of the tomatoes, along with the vegetable seasoning if you choose to use it. 4. Add the rice and tomato paste Add the drained rice and tomato paste. Stir well, then let the stew come to a boil. Do not boil it too long after adding the rice, as it will continue to swell while the dish stays warm. Turn off the heat and let the pot sit covered or simply warm until the rice expands in volume. Before serving, sprinkle with chopped fresh parsley. Why I make this recipe often I love this stew because it uses common ingredients and does not require complicated preparation. It is made in a single pot, is hearty due to the rice, and can be served both on its own and alongside meat dishes. It is also useful when I want a meatless meal but do not want to prepare multiple dishes. The flavor mainly comes from the tomatoes, peppers, and onions, and the tomato paste helps achieve a thicker and more concentrated sauce. Tips The rice should be washed well before use. If it remains in the soaking water until the moment of adding, drain it well to avoid changing the amount of liquid in the pot. Keep in mind that the rice continues to absorb liquid even after the heat is turned off. For this reason, the stew may seem more soupy immediately after cooking and thicker after sitting for a few minutes. Salt can be adjusted in two stages: after boiling the onions and peppers, and then at the end, after adding the tomatoes, tomato paste, and rice. The tomato paste and vegetable seasoning may already be salty, so taste before adding more salt. If you use very sour tomatoes, the 2 tablespoons of sugar help balance the flavor. There is no need to adjust the amount if the tomatoes are sweeter; you can only adjust after the dish starts to simmer. Substitutions Yellow bell peppers can be replaced with peppers of another color, keeping the same amount. The recipe source mentions yellow peppers, but it is important to use sweet peppers, not very spicy ones, if you want to maintain the original flavor. Fresh parsley can be omitted if you don’t have it on hand, but it is added at the end and provides freshness to the dish. Vegetable seasoning is optional since the recipe already contains salt and pepper. If you use it, add it sparingly and check the flavor before adding more salt. Variations The stew can be served with the rice incorporated, as in this recipe, or it can be prepared as a more fluid dish if you prefer a saucier consistency. In this case, do not leave the rice on the heat too long after adding it. For a more concentrated tomato flavor, the tomato paste can be well mixed into the sauce as soon as it is added to the pot. There is no need for a separate step, as it will combine during the few boils. The recipe remains a vegetable stew with rice even when you change the color of the peppers. I wouldn’t add other vegetables if you want to keep the proportions and preparation method from the original version. Serving Ideas The stew can be served as is, warm, with fresh parsley on top. It is hearty enough due to the rice and can be placed on the table as a main dish without any additional sides. If you wish to serve it as a side dish, you can pair it with sausages, meatballs, meat rolls, or roast. In this form, the vegetable sauce and rice complement the meat dishes without the need for another side. Frequently Asked Questions 1. Can I use tomatoes without peeling them? Yes, but the original recipe requires the tomatoes to be blanched and peeled before chopping. The skins may remain visible in the dish and can change the texture of the sauce, so it’s preferable to follow this step. 2. Why is the rice soaked in water before use? The rice is washed well and kept in water until it is added to the pot. After you put it in the sauce, it expands in volume, including while the stew sits warm with the heat off. 3. When is the sugar added? The sugar can be added after the onions and peppers have boiled and before or along with the tomatoes. Its role is to balance the acidity of the tomatoes, not to sweeten the dish. 4. Can the stew be served the next day? Yes. After cooling, store it in the refrigerator in a covered container, and consume it within about 2-3 days. The rice will continue to absorb the sauce, so the dish will be thicker upon reheating. Nutritional Values The values are estimates and have been calculated for the entire quantity of ingredients, not accounting for exactly how much vegetable seasoning and salt are used. For the whole pot, the dish may have approximately: 2,500-2,600 kcal 300-340 g carbohydrates 85-95 g fats 30-40 g proteins If the stew is divided into 6 servings, one serving would have approximately 420-435 kcal, 50-57 g carbohydrates, 14-16 g fats, and 5-7 g proteins. Values may vary depending on the type of tomatoes and peppers, the exact amount of oil left in the dish, and the serving size. Storage and Reheating Allow the stew to cool, then place it in the refrigerator in a covered container. It will keep for about 2-3 days. The rice will gradually absorb the liquid, so the texture the next day will be denser than immediately after cooking. When reheating, heat only the amount you plan to consume. If the dish has become too thick, stir it well while heating. The stew is best enjoyed in the first few days when the vegetables and rice still have a pleasant texture.

Vegetable stew

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