Djuvech Bosnian Vegetables And Rice Recipes

DJUVECH (BOSNIAN VEGETABLES AND RICE)

Steps:

• Slice onion into half-rounds, as well as peppers.
• Slice eggplant into stripes and season with some salt (leave eggplant about 15 minutes, and than squeeze them with your hands to extract bitter liquid).
• Cut tomatoes into slices.
• Cut French beans into 3-4 cm long pieces and blanche in hot water for few minutes.
• Cut zucchini into slices.
• Remove green peas from shucks.
• Finely mince garlic.
• Put olive oil in a pot and add following this order (each ingredient sauté first for couple of minutes, one after another in the same pot not removing previous vegetable): onion, peppers, eggplant, garlic, tomato, French beans, green peas, and zucchini. Season it with salt, paprika, pepper, thyme and oregano (cumin).
• When all ingredients are soft, and liquid evaporates (about 15 minutes) add rice, stir a bit and add water according to manufacturer manual (you may add some more salt). Cook until rice is done.
• It must not bee too liquid, it must be sticky and dry; rice must almost fry.

DJUVEC - SERBIAN CASSEROLE RECIPE - (4.1/5)

Steps:

• Cut the tomatoes into slices. Chop the onions into about 1/4" pieces. Peel and cut the eggplant, green pepper and zucchini into medium size pieces. Mix the onions, eggplant, green pepper, zucchini and celery in a large bowl with the oil. Salt and pepper to taste. Take a casserole dish and layer the ingredients in this order. First place half of the sliced tomatoes. Top with 1/2 of the vegetable mixture. Add the the meat cut into bite size pieces. Then add the other half of the vegetables, the uncooked rice and top with the remainder of the tomato slices. Pour the water over the casserole. Cover and bake in a 350°F oven for 2 hours. Serve from the dish in which you prepared the djuvec. It can be re-heated . Enjoy!