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Ajvar rice

updated

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Ingredients for 6 servings:

  • 3 cups rice
  • 1 pointed pepper
  • 1 onion(s)
  • 4 cloves garlic
  • 1 tsp tomato paste
  • white wine
  • 2 glasses of Ajvar, mild or hot
  • Spiced ketchup
  • 1 can corn or corn mix
  • 1 cup sour cream
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Goes great with yufka rolls.

Cook the rice according to the package instructions until al dente and set aside. Finely chop the onion and garlic. Cut the bell pepper into bite-sized pieces. Heat a little oil in a pan. When hot, add the bell pepper. Once browned, add the garlic and onion. Stir in the tomato paste and fry. Deglaze with white wine. Stir in the ajvar and a generous splash of ketchup. When it’s simmering gently, add the cooked rice and corn. Finally, stir in the sour cream and season with salt and pepper. Serve with schnitzel and meatballs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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