CONTENTS
Vegetable Rice Stew Đuveč
(Croatian: Đuveč)
Đuveč, or vegetable rice stew, is a classic dish enjoyed throughout Croatia and the Balkans. Originating from the rural countryside, this hearty dish is a celebration of seasonal vegetables, gently simmered in their own juices to create a rich and flavourful base. Traditionally prepared without meat, the dish highlights fresh, local ingredients and showcases how simple cooking can produce complex flavours. Whether served as a light main dish or a versatile side, Đuveč is a nostalgic comfort food that reminds many of summer gardens and family kitchens. Its adaptability makes it perfect for a zero-waste kitchen, as it can be customised with whatever vegetables you have on hand.
Ingredients
Serves 4
- 3 sweet bell peppers
- 2–3 red horn peppers
- 1 courgette
- 3–4 large, ripe tomatoes
- 1 onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 100 g white rice
- 1 bay leaf
- Salt and black pepper, to taste
- ½ teaspoon sugar
- Fresh basil and parsley, for garnish
Instructions
Preparation time: 1 hour
- Prepare the vegetables: Peel and finely chop the onion and garlic. Wash the peppers, remove the seeds and stems, and dice into small cubes. Cut the tomatoes into chunks—there is no need to remove the skin or seeds. Dice the courgette.
- Sauté the onion and garlic: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for another 2–3 minutes, stirring frequently.
- Cook the peppers: Add the diced peppers to the pot and sauté for about 10 minutes, stirring occasionally.
- Add the courgette: Stir in the courgette and cook for an additional 5 minutes until all the vegetables begin to soften.
- Simmer the stew: Add the chopped tomatoes, mix well, and season with salt, black pepper, bay leaf, and sugar to balance the acidity of the tomatoes. Cover and simmer gently for about 30 minutes, stirring occasionally.
- Cook the rice: While the vegetables simmer, cook the rice according to package instructions but reduce the cooking time by 5 minutes. This will leave the rice slightly undercooked.
- Combine the rice and vegetables: Add the partially cooked rice to the vegetable mixture, stirring well to combine. Allow the rice to finish cooking in the stew, absorbing the flavours of the vegetables, for about 5 minutes.
- Serve: Remove the bay leaf and ladle the Đuveč into bowls or plates. Serve warm or at room temperature and enjoy!
- Serving suggestions: Serve Đuveč as a main dish with a sprinkle of fresh basil and parsley, or pair it with roasted meats or grilled fish for a heartier meal. For a creative twist, use leftovers as a stuffing for peppers or courgettes, or enjoy it cold with a slice of crusty bread. Pair Đuveč with freshly baked bread, a crisp green salad, or even a dollop of yoghurt for added creaminess. Whether as a standalone dish or a side, its vibrant flavours and versatility make it a timeless favourite for any meal.
ZERO WASTE TIPS
- Use any vegetables you have: This dish is perfect for utilising surplus or wilting vegetables from your fridge or garden.
- Save tomato scraps: Use tomato skins and cores to make a quick vegetable broth for future recipes.
- Repurpose leftovers: Store leftover Đuveč in an airtight container in the fridge for up to three days, or freeze in portions for later.
- Make a winter stash: Preserve Đuveč by canning it in sterilised jars or freezing it in ziplock bags for a taste of summer during colder months.
- Rice alternatives: Substitute rice with other grains like quinoa, bulgur, or barley if you have them on hand.
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