Many people know Djuvec Reis from visits to restaurants and love the vegetable rice from the Balkans.
Djuvec Reis was a classic stew with meat and, depending on the region, it is prepared and seasoned slightly differently.
All variants have in common but in most cases the rice, as well as various vegetables and the flavoring ingredients such as garlic, parsley and rose paprika.
Our recipe is also packed full of vegetables and a nice tomato-paprika flavor.
One advantage of the dish is that it goes down well with the whole family and can be combined as desired. We served vegan cevapcici and complemented the whole thing with a dip made from soy yoghurt.
With a few beans or chickpeas, for example the rice is also suitable as a simple lunch the next day.
- Large pan with a lid
- 1 clove of garlic
- 2 onions
- 2 peppers (red)
- 2 to matoes
- 3 tbsp plant-based butter
- 1.5 tbsp paprika powder
- 80 g tomato paste
- 300 g white long grain rice
- 600 ml vegetable stock (warm)
- 120 g ajvar
- 3 tbsp olive oil
- 150 g frozen peas
- salt (to taste)
- pepper (to taste)
- 1/4 bunch of parsley
- Peel and finely dice the garlic and onions.
- Wash the peppers and tomatoes and also cut into fine cubes.
- Then melt the plant-based butter in a large pan and fry the garlic, onions, peppers and tomatoes in it spicy, so rather on a higher level.
- After 3-5 minutes, when the onions are translucent and everything is visibly softer, add the paprika powder and tomato paste. Roast both briefly and deglaze with the vegetable stock after about 2 minutes.
- Now first add 100g Ajvar, stir in and simmer for about 10 minutes with the lid closed.
- After the 10 minutes you can add the peas. These can then simmer for another 10 minutes.
- When the rice is done, add salt, pepper, parsley and, if necessary, ajvar to taste and serve!
Classically you can serve the Djuvec rice with cevapcici and, for example with a delicious yoghurt dip.