Ingredients with Measurements:
- 1 cup of rice
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 2 garlic cloves, minced
- 1 teaspoon of paprika
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the rice and set it aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, celery, and red bell pepper to the pot and cook for 5-7 minutes or until the vegetables are tender.
4. Add the minced garlic, paprika, ground coriander, ground cumin, and dried basil to the pot and cook for an additional 2 minutes.
5. Add the can of diced tomatoes and vegetable broth to the pot and stir to combine.
6. Add the rinsed rice to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer the vegetable kharcho for 20-25 minutes or until the rice is cooked and the vegetables are tender.
9. Season the kharcho with salt and pepper to taste.
10. Serve the vegetable kharcho hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium heat for sautéing vegetables, low heat for simmering the kharcho.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 220
Fat: 3g
Carbohydrates: 44g
Protein: 5g
Sodium: 650mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add cooked chicken or beef to the kharcho for a meatier version.
- Use different vegetables such as zucchini, eggplant, or mushrooms.
- Add a dollop of sour cream or yogurt on top of the kharcho for extra creaminess.
Tips and Tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the kharcho to prevent the rice from sticking to the bottom of the pot.
- Adjust the seasoning to your liking by adding more or less salt, pepper, or spices.
Storage Instructions:
Store leftover vegetable kharcho in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the vegetable kharcho in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the vegetable kharcho in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley or cilantro.
Pairings:
- Serve the vegetable kharcho with a side of crusty bread or naan.
- Pair the kharcho with a simple green salad.
Suggested Side Dishes:
- Crusty bread or naan
- Green salad
Troubleshooting Advice:
- If the kharcho is too thick, add more vegetable broth or water to thin it out.
- If the kharcho is too thin, let it simmer uncovered for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the rice and vegetables thoroughly to prevent foodborne illness.
- Store leftover kharcho in the refrigerator within 2 hours of cooking.
Food History:
Kharcho is a traditional Georgian soup that is usually made with beef or lamb, rice, and a variety of vegetables and spices.
Flavor Profiles:
The vegetable kharcho is savory, slightly spicy, and has a hint of sweetness from the vegetables.
Serving Suggestions:
Serve the vegetable kharcho as a main dish for lunch or dinner.
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Region: Georgian