Easy Vegetable Stew with Rice – Healthy Autumn Recipe
A flavorful vegetable stew with rice, perfect for chilly days and easy to preserve in jars for your pantry!
Easy Vegetable Stew with Rice
Course: MainCuisine: RomanianDifficulty: Medium8
servings30
minutes50
minutes220
kcal1
hour20
minutesIn Romanian villages, vegetable stews with rice were often cooked during long days of fieldwork or on weekends, when the whole family gathered around the table. Each homemaker would add whatever vegetables she had on hand, depending on the season and on what was stored in the pantry.
Often, these stews were prepared in large quantities, preserved in jars, and enjoyed throughout the winter. They are the perfect example of a “zero waste” recipe: leftover vegetables from the garden or market stalls were turned into a delicious and nourishing meal.
In certain rural areas, vegetable stews with rice were also served at celebrations or large Sunday meals. When guests came over, homemakers would use their best vegetables, and the recipe was often considered the “family secret.”
I’m a big fan of these seasonal dishes, especially those that can be preserved for the colder months, when fresh vegetables are harder to find—or only some of them are available.
The recipe is certainly no mystery, but I invite you to cook it step by step together with me!
Ingredients ( 6-8 servings)
Rice – 200 g (about 1 ½ cups)
Tomatoes – 600 g (6 medium)
Zucchini – 300 g (1–2 medium)
Eggplant – 300 g (1 medium)
Green beans (yellow flat or string) – 200 g
Onion – 150 g (1–2 medium)
Carrots – 150 g (2 medium)
Bell pepper – 150 g (1–2 medium)
Kapia pepper (or red sweet pepper) – 150 g (1–2 medium)
Oil – 4–5 tablespoons
Garlic, salt, and black pepper – to taste
Celery leaves and fresh parsley – a few sprigs for flavor
Preparation method
- The amount of rice can be easily adjusted, depending on how thick you’d like the stew to be.
For preservation, make sure the jars are sterilized. The stew should be poured in while still hot, then sealed and left to cool completely before storing.
- Preparing the rice
I used one cup of rice (about 200 g), added three cups of water, and a pinch of salt. I let it cook until fully done, then set it aside. If you prefer, you can cook it only halfway and finish cooking it together with the vegetables – both methods work, it really depends on your taste and how much time you have. Personally, I chose to cook it separately, as I like how it keeps its texture better when added at the end to the vegetable stew. - I heated the oil, then added the onion, carrots, and a pinch of salt. I let everything soften over medium heat, occasionally adding a little water to ensure the vegetables sautéed nicely without burning.
Practical tip: I didn’t use much oil to keep the stew light. Adding a few tablespoons of water helps the vegetables soften evenly and release their natural sweetness, while keeping the dish lighter and healthier. - After the onion and carrots had softened, I added the bell pepper and let it cook for a few minutes, keeping a slightly crisp. Next came the eggplant and zucchini, cut into appropriately sized cubes. At the same time, I added fresh green beans straight from the garden. I poured in enough water to cover the vegetables and let everything simmer over low heat, stirring occasionally, until the vegetables were tender and the flavors fully blended.
Practical tip: Adding water gradually helps achieve a juicier stew and allows the vegetables to cook evenly without sticking to the bottom of the pot.
Fresh green beans need a few extra minutes compared to frozen ones, so it’s ideal to add them along with the vegetables that take longer to cook, ensuring they cook evenly while maintaining their color and freshness. - Once the vegetables had softened and the green beans were partially cooked, I added the tomatoes, cut into small cubes and peeled for a smooth texture and a rich sauce. I then added garlic to taste, allowing the flavors to meld into the hot stew.
Practical tip: Removing the tomato skins creates a smoother, more pleasant sauce, while the garlic adds extra flavor without overpowering the other vegetables. - Once the vegetables and tomatoes had softened sufficiently, I added the cooked rice, which I had prepared in advance. I gently stirred it into the vegetables and sauce, so everything combined evenly without breaking the rice grains. I let the stew simmer for a few more minutes, allowing the rice to absorb the flavors of the vegetables and sauce.
Practical tip: If you prefer a juicier stew, you can reserve a bit of the liquid used to cook the rice and add it gradually to taste. This way, the stew stays moist and flavorful without becoming too dry. - Finally, I adjusted the seasoning with salt and pepper and added a few fresh parsley or celery leaves for color and freshness. The stew is ready to serve—aromatic and comforting, perfect for an autumn lunch or dinner.
- Tips for Preservation
Vegetable stew with rice is a versatile, flavorful dish that brings warmth and comfort to your plate. It can be served immediately, piping hot, but is just as suitable for storing and enjoying later.
Practical preservation tip: Use clean, sterilized jars. Pour the hot stew into the jars, cover them, and let them cool completely. Store in the pantry or refrigerator; when ready to serve, gently reheat to bring back its full aroma. This stew is especially helpful on colder days, when fresh vegetables are harder to come by, preserving the taste and color of summer in every bite. - Dear friends, if you also enjoy these stews that can be preserved for the winter, I invite you to try this version. To start, prepare a smaller batch; if you like it and the recipe suits your taste, you can easily double or triple the ingredients as needed.
I send you a big hug and can’t wait to read your thoughts in the comments!
