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Your email address will not be published.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 *

Couscous with garden vegetables

Instant couscous is really easy to make and is definitely no fuss. Combined with these easy to prepare vegetables you have a great dish for any lunch or dinner, or serve as a side with other dishes…

Easy zucchini fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…

Easy meatloaf with roast potatoes

Meatloaf is an easy dinner to prepare and our version which has bacon and a nice tasty cheese will soon become a favourite of all. What is great about this dish is it takes little time to prepare…

Jasmine rice with curry & tricolour vegetables

A simple dish that is quick and easy to prepare. Adding the curry gives it a little extra heat, flavour and colour. With a light pan frying of the vegetables you get a nice crunch and the cashews…

Dutch cream potato salad

Dutch Cream potatoes are waxy potatoes. They have a higher content of moisture and less starch which allows them to hold their shape better, so are perfect for potato salads…