Menu

Garden vegetable stew

Prep 15 min - Cook 45 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

This meal is a bit of a set and forget dish which frees you up while it is cooking. With an assortment of garden vegetables bathed in red wine and tomato puree it makes a rich and tasty dish which is soaked up by fragrant jasmine rice. We have put a guide of 1/2-1 cup of wine, adding the larger quantity strengthens the richness and boldness of the dish. Likewise if you prefer a more delicate taste add the lesser amount of wine.  

Ingredients

  • 1 large onion – peeled, rinsed, diced roughly
  • 1 large garlic – peeled, rinsed, crushed
  • 2 carrots – peeled, ends removed, washed, sliced in round 1/2cm / 0.2in wide
  • 2 zucchini – washed, ends removed, sliced in round 1/2cm / 0.2in wide
  • 2 small potatoes – peeled, washed, diced into small pieces
  • 1 red capsicum – washed, deseeded, sliced into 2cm / 0.8in squares
  • 1 green capsicum – washed, deseeded, sliced into 2cm / 0.8in squares
  • 1 cup of frozen peas – defrosted
  • 2 tablespoons olive oil
  • 1/2 – 1 cup red wine
  • 3 cups bottled puree tomatoes
  • 2 cups jasmine rice – rinsed, soaked, cooked to packet instructions

Check All / Uncheck All

Directions

  1. Prepare the vegetables.
  2. Heat olive oil in a large frying pan on low heat.
  3. Add onion and garlic saute for 3 minutes stirring constantly.
  4. Add wine, mix and cook for 1 minute.
  5. Add all the vegetables except the peas.  Mix well and cook for 1 minute.
  6. Add the puree tomatoes mix well.  Increase heat to medium and bring to the boil.
  7. Lower heat to low and cover, cook for 30 minutes.
  8. Prepare rice and be ready to cook rice to packet instructions when adding the peas to the stew.
  9. Add the peas to stew and mix well.  Cook a further 10 minutes covered. 
  10. Cook rice and drain well.  Note that when the rice is soaked prior to cooking, cooking time is reduced, so test the rice 6-7 minutes if boiling.
  11. Prepare plates by adding portion of rice and portion of stew on serving plates. Or serve stew and rice separately in large serving bowls.  

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Super easy pumpkin soup

Most of us love the comforting taste of pumpkin soup. This simple soup is easy and ready to eat within the hour. Serve with your favourite type of bread for extra comfort and fullness …

Crispy bread rolls with meat balls & melted cheese

We often have leftovers from the night before when we cook meat balls. One of our favourite ways to use the leftovers is to warm them up in a fresh bread roll with tasty cheese melted over the top…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…

Frilled lettuce salad with herbs

Sometimes you just need a basic salad to add to a main meal. There are so many different ways to make salad and this one is simple with a little twist of herbs…

Risotto style brown rice with mushrooms & asparagus

This brown rice version is really quite different in method to normal risotto. You may have greater success with this method as it is less consuming of your time …