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.
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
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
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.
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