Image above: Djuvec in the making.
Djuvec (pronounced Duvech) is a Balkan, Romanian and Turkish dish. It is a stew made of vegetables, rice and meat. There are many different versions of it, and below I will share my family’s version that I grew up with.
- 1 cup white or brown rice (white rice is part of my family recipe, but I usually cook with brown for the nutritional content, lower glycemic index + higher fiber content)
- ½ onion (chopped)
- 1-1.5 bell peppers (chopped)
- 2 large carrots (chopped)
- 2 small potatoes (cut in small pieces)
- 6-8 cherry tomatoes (cut in 4 pieces)
- 1-2 chicken breasts (optional; cut in cubes)
- 2 teaspoons of vegeta (non-MSG vegeta)
- ½ teaspoon chili powder
- Himalayan salt and pepper (optional; added to taste)
- Extra virgin olive oil
- 2-3 asparagus (optional)
- ½ cup frozen green peas (optional)
- 1-2 cups small broccoli trees (optional)
In a large saucepan, heat olive oil on low to medium heat and saute onions. When they have turned yellowish, add carrots, peppers, tomatoes, chicken and potatoes. Stir frequently. After a few minutes, add rice, optional ingredients and seasoning as desired, and continue to mix, letting the rice fry. When half cooked, add water (my rule of thumb is that if I use 1 cup of rice, I will require approximately 2 cups of water), stir and transfer contents to oven pan and distribute evenly.
Preheat the oven to 375 F. Cover the pan with aluminum foil and bake until fully done (typically 30-45 minutes).