Colorful lean stew
In a good lean stew there are carrots, tomatoes, celery, potatoes, parsley, rice… It is delicious, light and smells of home-cooked food.
We can easily categorize this colorful lean stew as a vegan dish, because there are no animal products in it. We know that people who follow a completely plant-based diet also have special requirements for fat. If the oil is not suitable, it can be replaced with cold pressed fat and then all conditions will be met.
This is more of an autumn than a summer recipe, because autumn comes with all the abundance of fruits and vegetables.
You will probably be surprised by the presence of black pepper grains in the stew. If you haven’t cooked this way before, give it a try. It gives a pleasant taste to potato dishes. Try adding a little in a lean clay vessel (“gyuvech”) and you will be convinced.
And our colorful lean stew, like any other, needs soft bread to dip in the delicious sauce. Spicy peppers and a clove of garlic will also come in handy. Maybe a very simple tomato and onion salad to make it perfect.
- 3 heads onion
- 3 carrots
- 4 potatoes
- 3 tomatoes
- 100 g rice
- 50 g celery
- 50 ml sunflower oil
- 1 tbsp. flour
- 8 black pepper grains
- 4-5 springs parsley
- salt to taste
- In a saucepan, fry the finely chopped onions and carrots and flour. Pour about 600 ml of water, add the diced celery, cleaned and washed rice and diced potatoes.
- Cook over low heat for about 20 minutes. When the rice is semi-cooked, add the diced tomatoes, salt and peppercorns.
- Leave the dish on low heat for another 15 minutes until the rice swells well.
- Serve the colorful lean stew sprinkled with parsley.
Caution: Contains flour, which can cause allergic reactions.
Caution: Contains celery, which can cause allergic reactions.