Istrian Vegetable Stew with Rice Recipe

Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 can diced tomatoes (14 oz)
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long-grain rice
- 2 cups water
- 2 tbsp olive oil

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, and cook until onion is translucent.
3. Add carrots, celery, red and yellow bell peppers, zucchini, and eggplant. Cook for 5 minutes, stirring occasionally.
4. Add diced tomatoes, vegetable broth, thyme, oregano, paprika, salt, and black pepper. Stir well.
5. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes.
6. In a separate pot, bring 2 cups of water to a boil. Add rice and stir. Reduce heat to low and cover. Simmer for 18-20 minutes, or until rice is tender.
7. Serve the stew over the rice.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Stew: Medium heat
Rice: Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 300
Fat: 7g
Carbohydrates: 55g
Protein: 6g
Fiber: 8g
Sugar: 11g

Substitutions for ingredients:
- Any color bell pepper can be used.
- Vegetable broth can be substituted with chicken broth or water.
- Long-grain rice can be substituted with brown rice or quinoa.

Variations:
- Add chickpeas or white beans for extra protein.
- Add chopped kale or spinach for extra greens.
- Add a pinch of red pepper flakes for some heat.

Tips and tricks:
- Chop all vegetables to a similar size for even cooking.
- Stir the stew occasionally to prevent sticking.
- Add more broth if the stew becomes too thick.
- Fluff the rice with a fork before serving.

Storage instructions:
Store any leftover stew and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew and rice separately in the microwave or on the stove until heated through.

Presentation ideas:
Serve the stew in a bowl over a bed of rice. Garnish with fresh herbs, such as parsley or basil.

Garnishes:
Fresh herbs, such as parsley or basil.

Pairings:
- Crusty bread
- Red wine, such as Pinot Noir or Cabernet Sauvignon

Suggested side dishes:
- Green salad with a vinaigrette dressing
- Roasted vegetables, such as broccoli or Brussels sprouts

Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- If the rice is too dry, add a splash of water or broth and stir.

Food safety advice:
- Make sure all vegetables are washed and properly prepared before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
Istrian cuisine is a blend of Italian and Croatian influences. This vegetable stew is a popular dish in the region, typically made with seasonal vegetables and served over rice or pasta.

Flavor profiles:
This vegetable stew is savory and slightly sweet, with a hint of smokiness from the paprika.

Serving suggestions:
Serve this hearty stew as a main dish for lunch or dinner. It's perfect for a cozy night in or a family gathering.

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Region: Croatian

Taste: Savory, Tangy, Herbal, Earthy, Aromatic