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Your email address will not be published.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 *

Rocket & baby spinach pesto salad

Lots of green power food with this salad. Mixing the baby spinach with the rocket neutralises the taste of rocket. Pesto and kalamata olives add an extra edge to the dish…

Cheesy loaf dip

A very rich dish that we make on special occasions as a pre-dinner nibble. It is also great for a casual get together where finger food is served. Be warned though, this dish is filled with all sorts of goodies…

Pizza with oven roasted vegetables, rocket & easy pesto

This pizza is dairy free and is a nice change from cheese alternatives. Without cheese on a pizza you really taste the topping …

Classic roast chicken & potatoes

Chicken is such a common meal now but once upon a time the classic roast chicken was what we had on special occasions or Sunday lunch with the family…

Super easy rocket salad with honey

Rocket is not to everyone’s taste. Some find it a bit bitter and the tang is just not worth the try. Give it a chance and you may find that you grow to love this taste. In our household we have a ¾ ratio of likes…