Greek-Style Vegetable and Rice Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they turn translucent.
3. 3.
   Add the carrots, zucchini, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, dried oregano, dried thyme, ground cumin, and paprika. Season with salt and pepper to taste.
5. 5.
   Add the rice and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer for 15-20 minutes, or until the rice is cooked and the vegetables are tender.
7. 7.
   Remove from heat and let it sit for a few minutes before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before adding it to the stew to remove excess starch and ensure fluffy grains.
• Dried herbs — Crush the dried oregano and thyme between your palms before adding them to the stew to release their aromatic oils.

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or white beans to the stew.
• Feel free to customize the vegetables based on what's in season or what you have on hand.
• Serve the stew with a dollop of Greek yogurt or a squeeze of lemon juice for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew pairs well with crusty bread or a side of Greek salad.

Serving advice

Serve the Greek-Style Vegetable and Rice Stew hot in individual bowls. Sprinkle some fresh parsley on top for a pop of color and freshness. Accompany it with a slice of crusty bread to soak up the flavorful juices.

Presentation advice

To enhance the presentation, consider serving the stew in a rustic clay pot or a colorful ceramic bowl. The vibrant colors of the vegetables will shine through, creating an inviting and appetizing display.