John Myers
Judy’s Finest Djuvec Rice
The perfect judy’s finest djuvec rice recipe with a picture and simple step-by-step instructions.
- 200 g Risotto rice
- 1 piece Vegetable onion
- 2 piece Peeled garlic clove
- 1 piece Yellow peppers
- 1 piece Zucchini green
- 1 Can Chunky tomatoes
- 200 ml Riesling dry
- 300 ml Vegetable broth
- 8 tbsp Olive oil
- Salt
- Paprika powder
- Chilli flakes
- Peel and finely dice the onion. Peel and finely chop the garlic cloves. Clean and dice the peppers and zucchini.
- Approx. Put 5 tablespoons of oil in a large saucepan or wok pan and heat. (The bottom should be completely covered, so add oil if the specified amount is not enough.) Add the onions and sweat until they are translucent but not brown. Add the rice and stir-fry until the onion begins to brown slightly. Now briefly roast the garlic and then deglaze everything with the wine and bring to the boil. Simmer for 1 – 2 minutes, add the chunky tomatoes and bring to the boil briefly. Then reduce the heat and continue to simmer. Season with salt, paprika powder and chilli flakes. The rice must be stirred often so that it does not burn. If the liquid is insufficient, gradually add the broth.
- Meanwhile, heat 3 tablespoons of oil in a pan. Briefly sauté the diced paprika and then add the diced zucchini and sauté with it. Do not overcook the vegetables. It should still be firm to the bite. Put aside.
- When the rice is soft (depends on the type of rice and your own taste) and the dish is nice and “sappy”, the steamed vegetables can be added and mixed in. Take the dish off the heat and cover it and let it rest for another 10 minutes.
- Tip 5: If you want to save yourself the seasoning and tolerate heat well, you can use chunky tomatoes right away. Then just leave out the salt, paprika powder and chilli flakes. / If you don’t want to smell of garlic after eating, add a little grated ginger to the dish with the garlic.
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