Djuvec Rice

A rice dish of Balkan or Serbian origin.  Main ingredients being red bell peppers and rice.  Some recipes even include fresh tomatoes.  This dish complements Cevapcici dish very well.

Ingredients (serves 4):
260 g long-grain rice, to be washed and drained
2 small red bell peppers, to be washed, deseeded and cut into 1 cm cubes
1 medium-size onion, to be peeled and finely diced
50 g tomato puree
salt & pepper to taste
1 tsp paprika powder (Paprikapulver - rosen-scharf)
750 ml instant vegetable stock
1 tbsp cooking oil

Method:
In a pot, heat cooking oil over medium heat.  Add riced, diced onion, pepper cubes and tomato puree. Then, add paprika powder and mix well.  Add a little vegetable stock and bring to a light boil.

When the rice mixture is getting drier, keep adding the vegetable stock a little at a time until all are used up.  Once the rice mixture is almost dry, put on lid and reduce heat to the lowest.

Cook for another half an hour or until rice is done.

Serve hot with Cevapcici & Ajvar.

Bon Appetit!

Steamed Salmon served with Bechamel Sauce & Butter Rice

Since I managed to get fresh salmon this morning,  I prepared this simple dish for dinner.  The Bechamel Sauce, Vegetable Strips and Buttered Rice really complement the salmon!  Following recipe serves 4 persons.

Ingredients:

4 salmon fillets

2 carrots, to be washed, peeled and cut into fine strips

1 leek, to be washed and cut into fine strips

1 small celery root, to be washed, peeled and cut into fine strips

salt and ground white pepper to taste

Method:

Season salmon fillets with salt and pepper.  I am using an electric steamer.  Arrange salmon fillets in a buttered perforated tray.  Add the vegetable strips in a normal tray and season with salt & pepper.

Place the vegetable strips tray on the first rack from bottom and the perforated tray on the second rack.  Steam for about 8 minutes.  Remove from steamer and serve salmon fillets with vegetable strips.  Pour Bechamel Sauce over salmon and serve with Buttered Rice.

Bechamel Sauce

Ingredients:

80 g butter

1 small onion, to be cut into small cubes

1 tbsp (not heaped) flour

1/2 tsp instant vegetable stock granules

200 fresh cream

salt and ground white pepper to taste

Method:

Heat butter in a saucepan and add cubed onions.  Stir-fry until translucent.  Then, add flour and stir well. Add cream and stir thoroughly.  Then, add stock and season with salt & pepper to taste.

Buttered Rice

Ingredients:

1 medium-sized onion, to be cut into cubes

90 g butter

3 cups (250 ml cup) rice, to be washed and drain into a sieve

3 cups hot chicken stock

salt to taste

Method:

Heat butter in a pot and add cubed onions.  Stir-fry until translucent.  Add rice and mix thoroughly. Then, add chicken stock and salt to taste.  Bring to boil.  Once the stock has evaporated, stir well and put the lid on.  Reduce heat to minimum and cook until rice is done!

Bon Appetit!