Vegetarian casserole gyuvech

Vegetable Casserole Gyuvech

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Vegetable Casserole Recipe - "Gyuvech"


3 green peppers, diced;
4 medium carrots, sliced;
600 gr. young potatoes, diced;
4 medium tomatoes, peeled and cut to wedges;
3 small onions, sliced;
1 cup green peas from a jar;
1 cup white rice;
5 tbsp. sunflower oil;
1 tablespoon sweet paprika;
salt and pepper to taste;
4 cloves garlic, pressed;
1 tablespoon chopped fresh parsley,
several leaves fresh mint.


Heat 1 tbsp. of oil in a large heavy pan and saute briefly the potatoes. Put them in a large baking dish. Repeat the same with the other vegetables. Also wash and saute the rice until it is translucent, and add the paprika to it. Stir well and add it to the baking dish. Add 2 cups of water and season to taste. Usually you will need about 1 tbsp. of salt for this much vegetables. Cover the dish with aluminum foil and bake in a preheated oven at 275 C. for about 35 minutes, or until the rice is soft and the liquid is absorbed. Remove the vegetable casserole from the oven and let it stand for 10 minutes. After that, remove the foil and sprinkle with the chopped parsley and fresh mint.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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