Grandfather`s Djuvec
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg meat, any (pork, chicken, lamb)
- 400 g rice (lon rain rice), raw
- 2 bell pepper (s)
- 2 cans tomato (s), (450 ml each)
- 2 onions)
- 2 tablespoon paprika powder
- 2 teaspoons salt
- 2 bay leaves
- 100 g lard
Print Recipe
Pin Recipe Instructions
- Heat the lard in a large saucepan or saucepan. Briefly brown the meat and remove it from the fat.
- Dice and sauté the onions. Core the peppers, cut into strips and add to the onions. Stew with paprika powder, salt and bay leaves for about 3 minutes.
- Then add the long grain rice to the onion / paprika mixture and fry briefly. Deglaze with water and tomatoes and add the meat again.
- Bring the liquid to a boil and simmer for about 1 to 1 ½ hours on a low level. The rice should have completely absorbed the liquid, should still be moist, but no longer in the liquid.
- For a meat-free version, simply use twice the amount of peppers plus 1 small stick of leek and about 300 g of corn.
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