Smokey Duvec (Balkan-Style Stew)

Ingredients

• 6 ounces brown rice
• 1-1 1/2 lb potato, peeled and cut into large chunks
• 1 large onion
• 2 garlic cloves
• 2 tablespoons vegetable oil
• 4 bell peppers (bell peppers, green, red or a mix)
• 4 tomatoes
• 1 lb smoked tofu, diced
• 140 ml vegetable stock (or use water)
• 4 ounces frozen peas
• fresh ground black pepper, to taste
• 4 tablespoons chopped parsley

Directions

1. 1

   Cook the rice according to packet instructions.

2. 2

   About 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes.

3. 3

   While the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes.

4. 4

   Chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes.

5. 5

   Pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally.

6. 6

   Stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat.

7. 7

   Serve sprinkled with parsley.