In summer, you rarely want to cook heavy and complex dishes. And you want to spend a minimum of time in the kitchen, while trying to cook a hearty and versatile dish that will delight you with taste both hot and cold.
It is necessary
- - Bulgarian pepper - 150 g;
- - carrots - 200 g;
- - onions - 120 g;
- - tomato - 300 g;
- - zucchini - 300 g;
- - cabbage - 350 g;
- - rice - 1 glass;
- - vegetable oil - 0.5 cups;
- - water - 1 l;
- - salt, rosemary, utskho-suneli, cloves, garlic - to taste
Instructions
Step 1
To cook a stew of young vegetables in an oriental way, you need a cauldron or a saucepan with a thick bottom. You can also use ceramic dishes.
Vegetable fat should be poured into the selected container. Unrefined sunflower oil is best suited for this.
Then add prepared young vegetables to the vegetable oil sequentially: peeled and diced or feathers onions, peeled and cut into thin strips of sweet bell peppers.
Step 2
Peel young sweet carrots, cut into slices or semicircles and add the next layer to vegetables. In this case, it is best to choose a thin, finger-like, carrot.
Step 3
Choose a small zucchini with delicate skin. Such zucchini are also called dairy. Since many people do not like boiled and stewed zucchini, you can grind the vegetable using a coarse grater. If there are no ardent opponents of zucchini in the family, you can cut the fruit into cubes or strips. And send it to the pan to the already prepared vegetables.
And add coarsely chopped white cabbage.
Step 4
When choosing cereals for a stew made from young vegetables, give preference to round Kuban rice or special rice for pilaf. To prepare this dish, you can use not only rice, but also various other cereals to enrich the taste and useful properties of the stew. So, along with rice, you can put bulgur, mung bean, millet, green or brown lentils. It is best not to use Arabian red lentils, as they cook best and fastest in mashed potatoes.
Pour the selected cereal or mixture of cereals evenly over the prepared vegetables. Place the sliced tomatoes on top.
Step 5
Salt on top, put the spices, which must first be lightly grinded in a mortar. This is necessary in order to get the maximum aroma and taste.
Heat the water to a boil and pour it over the vegetables.
Cover the saucepan and simmer the young vegetable ragout over low heat until tender. If necessary, you can add hot water during cooking.
Step 6
Remove the stew from the heat, stir, cover again and let stand for five to ten minutes. Before serving, you can add finely chopped parsley, cilantro, and finely chopped young garlic to the stew.
A stew of young vegetables in an oriental way is best obtained if it is cooked in tangine - a special oriental dish with a specially elongated lid. In this case, you do not need to add water. The use of tangine involves braising in the oven.
