Bosnian Djuvec Rice

 

Djuvec (pronounced joovetch, not juvek or you’ll sound like a dummy) is a rice dish from the Balkan’s cuisine with many variations. It is mostly served as a side with meat dish but it can proudly stand all on its own as a quick vegetarian entrée. Sauté chicken or beef cut in cubes with other ingredients and you’ll get a delicious main course that could feed an army. I love dollar-stretching dishes, like this Fish Ragout from a previous post. I learned the trade of stretching meals during my country’s civil war when access to produce was limited, but that’s a story for another day.

 

Ingredients:
Serves 4

1 cup uncooked Rice (I prefer Basmati for its flavor)
2 cups vegetable or chicken Broth (Bosnians, substitute with Vegeta)
½ cup chopped Onion
½ cup chopped Bell Pepper
1 medium Carrot, chopped
2 cloves Garlic, minced
2 Tomatoes
½ cup frozen or fresh Peas
1 teaspoon Paprika
½ teaspoon Chili Powder (optional)
2 tablespoons Oil (I use olive oil but butter is good too)
Salt and Pepper to taste
Fresh Parsley leaves

 

Directions:

In a medium size pan, heat oil over medium-high heat. Sauté onion, pepper and carrot until softened, about 3 minutes. Add garlic and chopped tomatoes and stirring frequently cook for 5 more minutes. Mix in the rice, peas, paprika and chili powder, if using. If you like it spicy, adjust the amount of chili powder.
Add broth and bring to boil. Lover the heat, cover and cook until liquid is absorbed, about 10 to 15 minutes, stirring occasionally. Add salt and pepper to taste. Sprinkle with chopped parsley leaves.

Bosnian Djuvec Rice

Rating: 51

Total Time: 30 minutes

Yield: 4

Delicious Bosnian side dish that is whipped up in no time and could be served as main course for light lunch or supper.

Ingredients

  • 1 cup uncooked Rice
  • 2 cups vegetable or chicken Broth
  • ½ cup chopped Onion
  • ½ cup chopped Bell Pepper
  • 1 medium Carrot, chopped
  • 2 cloves Garlic, minced
  • 2 Tomatoes
  • ½ cup frozen or fresh Peas
  • 1 teaspoon Paprika
  • ½ teaspoon Chili Powder (optional)
  • 2 tablespoons Oil
  • Salt and Pepper to taste
  • Fresh Parsley leaves

Directions

In a medium size pan, heat oil over medium-high heat. Sauté onion, pepper and carrot until softened, about 3 minutes. Add garlic and chopped tomatoes and stirring frequently cook for 5 more minutes.

Mix in the rice, peas, paprika and chili powder, if using. If you like it spicy, adjust the amount of chili powder.

Add broth and bring to boil. Lover the heat, cover and cook until liquid is absorbed, about 10 to 15 minutes, stirring occasionally. Add salt and pepper to taste.

Sprinkle with chopped parsley leaves.

Notes

Saute chicken or beef with vegetables for a complete entrée.

http://all-thats-jas.com/2014/08/bosnian-djuvec-rice.html

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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4 Comment

  1. Reply
    dina
    August 12, 2014 at 9:23 pm

    it looks delicious!

    1. Reply
      allthatsjas
      August 13, 2014 at 9:26 am

      Thank you Dina! Have a great day.

  2. Reply
    Lauren
    August 12, 2014 at 3:23 pm

    This looks delicious! I may try this tonight and pair it with some type of bean dish. Thanks! 🙂

    1. Reply
      allthatsjas
      August 12, 2014 at 4:01 pm

      Let me know how it turns out for you Lauren! Hugs, Jas

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