John Myers
Contents
show
Vegetarian Cevapcici and Djuvec Rice
The perfect vegetarian cevapcici and djuvec rice recipe with a picture and simple step-by-step instructions.
for the Djuvec rice:
- 3 tbsp Tamari soy sauce
- 1 tsp Dried marjoram
- 1 tsp Sweet paprika powder
- 1 tsp Ground caraway
- 1 tsp Dried savory
- 1 Pc. Small onion
- 1 Pc. Clove of garlic
- 3 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 tbsp Medium hot mustard
- Salt pepper
- 50 g Wholemeal spelled flour
- 50 g Spelled breadcrumbs
- 2 Pc. Eggs
- Frying oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 tbsp Olive oil
- 250 g Long grain rice
- 400 g Sieved tomatos
- 225 g Frozen peas
- 0,5 bunch Parsley
- First of all, the soy shreds must be soaked in approx. 400 ml of hot water. Mix with 1 tablespoon of tamari and the herbs and let soak for about 10 minutes until the liquid is almost absorbed.
- Peel the onion and garlic and chop very finely. Sweat both in heated olive oil in a pan for a few minutes. Squeeze out the soy strips well and add. Fry everything well for a few minutes. Season to taste with tamari, tomato paste, mustard, salt and pepper. Then let it cool down enough that the mass can be reached. Shape cevapcici rolls with slightly wet hands. Fry in the heated frying oil in a pan for approx. 4 minutes until crispy. If desired, degrease a little on kitchen paper and serve with dip and rice.
for the Djuvec rice:
- For the rice, the onion and clove of garlic are peeled and finely chopped again. Fry both in olive oil in a saucepan for a few minutes until translucent. Roast the rice briefly. Add the strained tomatoes and approx. 300 ml water and simmer with the lid on for approx. 25 – 30 minutes over low to medium heat. Stir every now and then and stir in the peas just before the end, about 10 minutes beforehand. Season to taste with salt and pepper, fold in the chopped parsley and keep warm with the lid on on the switched off stove until the rest of the meal is ready.
- I like a yogurt dip and a little ajvar with it. For the yoghurt, I just mix some Greek yoghurt with salt, pepper, lemon juice and fresh herbs.
Facebook Comments