SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 747.9 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Vegetable Casserole Recipe - Serbian Djuvece calories by ingredient
Report Inappropriate Recipe

Vegetable Casserole Recipe - Serbian Djuvece

Submitted by: JOCHEBED1

Introduction

http://easteuropeanfood.about.com/od/serbi
anvegetables/r/djuvece.htm

This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course.

Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole.
(my mom only put potato, tomato and rice with pork rib meat, -jelena)
http://easteuropeanfood.about.com/od/serbi
anvegetables/r/djuvece.htm

This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course.

Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole.
(my mom only put potato, tomato and rice with pork rib meat, -jelena)

Number of Servings: 8

Ingredients

    1/4 cup olive or canola oil
    2 large onions
    4 carrots, peeled and sliced 1/4-inch thick
    3 medium potatoes, peeled and sliced 1/4-inch thick
    2 medium zucchini, sliced 1/2-inch thick
    1 large diced green pepper
    3 ribs celery, sliced 1/4-inch thick
    1 bay leaf
    4 large, peeled, seeded and chopped tomatoes or 1 (16-ounce) can stewed tomatoes
    1 cup rinsed and drained long-grain rice
    2 tsp Salt and then pepper to taste
    (garlic added)

Directions

Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently.

Add tomatoes, rice and salt and pepper, and stir well. Add enough broth or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve

Number of Servings: 8

Recipe submitted by SparkPeople user JOCHEBED1.






Great Stories from around the Web


Rate This Recipe