Vegetable stew with rice (vegan)

Vegetable Stew with Rice: A Feast of Natural Flavors

Welcome to the culinary world filled with vibrant colors and enticing aromas! Today, I will share with you the recipe for a vegetable stew with rice, a perfect delicacy for fasting days, but not only. This recipe was passed down to me by my mother, and with every bite, it reminds me of the warm and loving meals we shared as a family. It is a versatile, healthy, and nutrient-rich dish that will delight not only vegetarians and vegans but anyone looking for a light and tasty meal.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4-6

Basic ingredients:
- 2 medium onions (one red and one white)
- 2 hearty carrots
- 1 thick slice (2 cm) of celery root
- 2 large tomatoes (for juice)
- 2 bell peppers (one green and one red)
- 1 large yellow bell pepper
- 4 garlic cloves
- 130 g rice
- a few florets of cauliflower
- a few celery leaves
- half a bunch of fresh parsley
- 2-3 bay leaves
- oil, salt, and pepper to taste

Preparing the ingredients:
Start by preparing all the ingredients. Slice the onions thinly, cut the carrots into rounds or cubes, and chop the celery root into small strips. This will help the vegetables cook evenly. The bell peppers can be cut into nice cubes, and the tomatoes will be turned into a delicious juice using a blender.

Making the stew:
1. In a large pot, heat 2-3 tablespoons of oil. Make sure the oil is well heated but not smoking, to avoid altering the flavor of the vegetables.
2. Add the sliced onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots and celery root. Mix the ingredients well and add a glass of water. Cover the pot with a lid and let the vegetables simmer for 5 minutes.
3. During this time, prepare the diced bell peppers, which you will add to the pot. After the other vegetables have simmered, add these colorful vegetables and mix everything well.
4. Now, it’s time to prepare the tomato juice. Put the tomatoes in the blender and blend until you get a smooth juice. Add the juice obtained to the pot and mix well.
5. Break the cauliflower into small florets and add them to the vegetable mixture. They will provide a pleasant texture and an extra boost of nutrients.
6. In another pot, wash the rice well under cold running water, then add it to a pot with 400 ml of water. Boil the rice for 15 minutes, stirring occasionally to prevent sticking.
7. Once the rice is partially cooked, add it to the pot with the vegetables. Season with salt, pepper, and add the bay leaves. Mix everything carefully and let it simmer for another 15 minutes, until all the vegetables are cooked and the rice has absorbed the flavors.
8. In the last few minutes of cooking, finely chop the garlic, celery leaves, and parsley, then add them to the stew for an intense and vibrant flavor.

Serving:
Turn off the heat and let the stew rest for a few minutes before serving. It is delicious alongside pickles or a fresh salad. You can also add a few slices of fresh bread to complete the meal.

Useful tips:
- If you want to add a bit of spice, feel free to include some hot peppers or spices like paprika.
- The rice can be replaced with quinoa or bulgur for an even healthier option.
- Vary the vegetables according to the season or your preferences, adding zucchini, eggplant, or even peas.
- If you have parsley root or turnips, these can be added for an extra flavor.

Nutritional benefits:
This vegetable stew is rich in vitamins and minerals, with a low calorie content. A serving contains about 200-250 calories, making it an excellent choice for a light meal. Fresh vegetables are full of antioxidants, and rice provides complex carbohydrates that keep you energized.

Frequently asked questions:
1. Can I use frozen vegetables?
Yes, frozen vegetables are a good option, but you should add them earlier in the cooking process to allow them to thaw completely.

2. Is this recipe vegan?
Absolutely! All the ingredients are plant-based, so it is perfect for vegans and those following a fasting diet.

3. How can I store the stew to consume later?
You can store the stew in the refrigerator in an airtight container for 3-4 days. It can also be frozen for later consumption.

I hope this vegetable stew with rice brings you joy in the kitchen and delights your taste buds. Feel free to experiment and add your own personal touches. Enjoy your meal!