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Your email address will not be published.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 *

Penne with tuna & olives

Relatively low on ingredients and easy to put together to achieve a nice seafood taste. We like to use tuna in olive oil and always choose a good brand. That little extra cost makes a difference on the taste…

Delicious & easy chicken cutlets

For some reason these chicken morsels are a favourite of family and guests. They are really simple and really easy. The secret is the combination of low heat cooking with good…

Caramel date slice

A raw decadent sweet filled with natural goodies. A few ingredients bring that sweet taste that we crave in a caramel slice …

Penne with chargrilled capsicums, cherry tomatoes & olives

A versatile dish that can be served cool for hot summers and made ahead of time. Or simply serve warm for winter …

Tasty cashew cheese

This a very versatile and tasty cashew cheese. It is best used as a creamy cheese and adds a beautiful flavour to a variety of meals. The uses are endless. Great added in risotto, pasta, toasties, even as a dip.