The đuveč rice in the rice cooker

Đuveč rice in the rice cooker

đuveč rice, a typical preparation of rice from the Balkans, is a specialty of rice and vegetables with an intriguing flavour. The cooking requires, after having flavored the ingredients on the fire, an absorption cooking and, as for rice pilaf and as for cooking a perfect BaiFan, the rice cooker is certainly the ideal solution.

Although this rice is generally a preparation with meat and vegetables that can be used as a single dish (and more than complete), here I have prepared it in a vegetarian version, reduced to a minimum, to be used also as a side dish, and cooked for precisely in the rice cooker.
Great! 

As for cooking mine pilaf rice in the rice cooker, also this was preceded by the passage in the pan of the various ingredients.

And now, starting as always from the ingredients, let's start cooking!

Ingredients:

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Carolina rice (long grain) g. 100
pepper pc. 1
onion pc. 1
garlic clove 1
peas g. 50
tomato concentrate TS. 1
salt and pepper   q.s.
vegetable broth ml. 125
p ct. 2
diced cherry tomatoes pc. 2
ajvar (if there is any) TS. 1
extra virgin olive oil TS. 2
parsley to decorate   Ad lib.

 

Preparation: 

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Cut the onion into cubes and chop up the garlic
Fry them in a pan with oil, being careful not to let them color.

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Add the rice and raisestir the flame just enough to toast it.

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Add and cook the peas and pepper cut into large squares briefly.

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Season with salt, pepper, tomato paste, paprika and, if you like (and if there is any in the house) ajvar.
(if you have a couple of mushrooms left in the kitchen, add them as well, sliced ​​or cut into quarters)

Pour into the rice cooker and cover with the vegetable broth and the diced cherry tomatoes; cover without mixing.

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Turn on the rice cooker and wait for the cooking to finish.
(the rice cooker switches to heating only after about ten minutes but you have to wait another ten minutes, without opening the lid, for the rice to be completely cooked!)

Serve in individual dishes sprinkling of parsley chopped by hand.

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ADVICES AND NOTES:

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