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Bulgarian Baked Rice with Vegetables
A comforting and hearty baked rice dish, layered with a variety of seasonal vegetables and seasoned with traditional Bulgarian herbs and spices.
ð§ ææ
- 300 g Arborio or medium-grain rice
- 2 medium Carrots(diced)
- 1 large Bell peppers(diced (any color))
- 1 medium Zucchini(diced)
- 2 medium Tomatoes(diced)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 750 ml Vegetable broth
- 3 tbsp Olive oil
- 1 tsp Dried mint
- 1 tsp Dried savory (chubritsa)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F). Grease a medium-sized baking dish.
- 2
Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add diced carrots and bell peppers to the skillet. Cook for another 5-7 minutes until slightly tender.
- 4
Stir in the diced zucchini, tomatoes, minced garlic, dried mint, savory, salt, and pepper. Cook for 2-3 minutes until fragrant.
- 5
Add the rice to the skillet and stir to coat it with the vegetables and oil. Cook for 1 minute, stirring constantly.
- 6
Pour in the vegetable broth and bring the mixture to a simmer. Stir well.
- 7
Transfer the rice and vegetable mixture to the prepared baking dish. Ensure it's spread evenly.
- 8
Cover the baking dish tightly with foil. Bake for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
- 9
Remove from the oven and let it rest, covered, for 5-10 minutes. Garnish with fresh parsley before serving.
ð¡ ããã®ã³ã
- âYou can add other vegetables like peas, corn, or mushrooms.
- âFor a richer flavor, use chicken broth instead of vegetable broth.
- âEnsure the foil creates a tight seal to allow the rice to steam properly.
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- Add crumbled feta cheese on top before baking.
- Stir in some cooked chicken or sausage for a more substantial meal.
- A pinch of red pepper flakes can add a touch of heat.