🍚 Đuveč
Đuveč is a Balkan baked rice and vegetable dish of rice cooked with bell peppers, tomatoes, onion, peas and carrot until the grains absorb the juices and the top turns lightly golden. It is soft, savory and colorful, with a gentle sweetness from the peppers. It is served as a side dish with grilled meat or on its own as a vegetarian main.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g long-grain rice
- 2 bell peppers, diced
- 3 tomatoes, chopped
- 1 onion, chopped
- 100 g peas
- 1 carrot, diced
- 2 tbsp vegetable oil
- 450 ml hot water
- 1 tsp sweet paprika
- Salt, pepper, parsley
Method
- Heat the oven to 180 °C.
- Soften the onion, carrot and peppers in the oil for 8 minutes.
- Stir in the rice and paprika, then the tomatoes and peas, and season.
- Transfer to a baking dish, pour over the hot water and cover.
- Bake for 40 minutes, uncover for the last 10 to brown the top, and finish with parsley.
How to make it lighter
- Measure the oil: 1 tbsp oil ≈ 120 kcal, and 1 tbsp is enough for four servings.
- Raise the share of peppers, tomato and peas relative to rice for more volume per calorie.
- As a side, keep it to about one cup alongside grilled lean meat.
History
Đuveč is eaten across Serbia, North Macedonia, Bosnia and Croatia, and its name is related to the Turkish güveç, a clay casserole pot. Many households have their own version, with or without meat.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →