Smokey Duvec (Balkan-Style Stew) - cooking recipe

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

Preparation

Cook the rice according to packet instructions.
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.
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.
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.
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.
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.
Serve sprinkled with parsley.