Vegetable stew with rice and mushrooms
Vegetable stew with rice and mushrooms: A Spicy and Satisfying Delicacy
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Servings: 8-10
Welcome to the delicious world of vegetable stew! This recipe is perfect for those days when you crave a hearty meal, full of flavors and health. The vegetable stew with rice and mushrooms is a slightly spicy dish that brings a touch of warmth and comfort in every bite. Here’s how you can prepare it step by step.
Ingredients:
- 500 g white and red onions (the mix of onions adds depth of flavor)
- 300 g carrots
- 500 g champignon mushrooms (do not peel them, just wash them well)
- 1.5 kg red and yellow bell peppers (they are sweet and juicy)
- 200 ml good quality oil (olive oil is an excellent choice)
- 1 small cup of long-grain basmati rice (provides a fragrant taste and pleasant texture)
- 1 kg ripe tomatoes (blanched and peeled for a delicious sauce)
- 1 bunch of fresh parsley
- Fresh coriander leaves
- ½ hot pepper without seeds (for a touch of spice)
- Leaves from a small celery
- 4 cloves of garlic
- ½ small celery
- 1 teaspoon of sugar (helps balance the acidity of the tomatoes)
- 3 bay leaves
- A few peppercorns
- 2 teaspoons sweet paprika
- 1 teaspoon curry
- ⅓ teaspoon turmeric
- 3 large tablespoons of concentrated tomato paste
- Allspice berries
- Coarse salt (to taste)
Recipe history:
The vegetable stew has deep roots in culinary tradition, being a versatile dish that has been adapted in various forms around the world. This is a recipe that not only reflects the ingenuity of people in using available ingredients but also the desire to bring family together around the table. It is a popular choice during fasting periods but can be enjoyed anytime.
Preparation:
1. Preparing the ingredients:
Start by cleaning and washing all the vegetables. Chop the mushrooms finely, and divide the onion in two: chop one half finely and mince the other. Clean the peppers of seeds and ribs, then cut them into large cubes. Grate one part of the carrot finely, while the rest is grated coarsely or minced. Prepare the celery similarly.
2. Aromatic tomatoes:
Blanch the tomatoes, peel them, and chop them finely or use a blender to obtain a smooth puree, which you will add later to the delicious stew.
3. Sauté the vegetables:
In a large pot, heat the oil and add a few crushed garlic cloves and a few whole ones for flavor. Add the chopped onion and sauté until it becomes translucent. Follow with the carrot, mushrooms, and peppers, stirring constantly. Let the vegetables sauté for about 20 minutes until the mushrooms release their juices.
4. Add the tomatoes:
Once the mixture has reduced, add the tomatoes, salt, pepper, paprika, curry, turmeric, and sugar. Taste and adjust the spices to your liking. Continue cooking for 25 minutes, stirring occasionally to prevent sticking.
5. Preparing the rice:
While the vegetables are cooking, wash the rice and let it soak in water for 30 minutes. Then, boil it in two amounts of salted water, bay leaves, and a little sumac for a special taste.
6. Perfect combination:
When the rice is almost cooked (about 90%), add it to the vegetable stew. Gently mix to incorporate it, but avoid crushing the rice. Continue cooking in the oven to allow the flavors to meld.
7. Storing the stew:
The pot and spoon used must be scalded before filling the jars. Heat the jars and lids, fill them with stew, leaving a space of 2-3 fingers at the top of the jars. Wipe the rim of the jars and place them in the oven to form a seal on top.
8. Preservation:
Place the jars on the edges of knives in a basin and cover them with boiling water and dish soap for a few hours. Rinse them well, then scald the jar rims with hot water. Let them dry and follow the steps above to preserve them correctly.
Practical tips:
- Ensure that the vegetables you use are fresh for the best flavors.
- You can add other vegetables like zucchini or eggplant to vary the recipe.
- If you like a more intense flavor, you can add more hot pepper or spices.
- This stew is ideally served with a fresh summer salad or warm bread.
Nutritional benefits:
This vegetable stew is rich in fiber, vitamins, and minerals, thanks to the diversity of ingredients. The mushrooms provide plant-based protein, while the vegetables are excellent sources of antioxidants, helping to maintain overall health.
Frequently asked questions:
- Can I use other types of rice?
Yes, you can use brown rice or short-grain rice, but the cooking time may vary.
- How can I make the stew spicier?
Add more hot pepper or spicy seasonings like chili or paprika.
- What drinks pair well with this stew?
Fresh lemonade or a dry white wine are excellent options to complement the meal.
In the end, this vegetable stew with rice and mushrooms is more than just a simple recipe; it is an invitation to conviviality and joy around the table. Whether you enjoy it alone or share it with loved ones, each bite will bring you closer to home and the culinary traditions that unite us. If you try the recipe, don’t forget to share your impressions! Enjoy your meal!
Ingredients: 500 g white and red onion, 300 g carrots, 500 g champignon mushrooms, 1.5 kg red and yellow bell peppers, 200 ml high-quality oil, 1 small cup of long-grain basmati rice, 1 kg ripe tomatoes, 1 bunch of fresh parsley, green coriander leaves, 1/2 hot pepper without seeds, leaves from a small celery, 4 cloves of garlic, 1/2 small celery, 1 teaspoon of sugar, 3 bay leaves, a few peppercorns, 2 teaspoons of sweet paprika, 1 teaspoon of curry, 1/3 teaspoon of turmeric, 3 large tablespoons of concentrated tomato paste, allspice berries, coarse salt
