Satarash, or risotto stir fry: a contemporary take on a classic. Round grain rice simmered in a sauce of bell peppers, yellow onions and tomatoes for a light and filling vegetarian favorite.
Similarly to the stir fry we did already, this isn't the traditional satarash format. When we speak of satarash, or Balkan stir fry, we're really talking about a vegetable sauce. Contemporary Balkan cuisine has allowed itself some updates though. My mom makes (today's) risotto stir fry where the taste doesn't stray far from tradition, but the added rice transforms it into a standalone vegetarian dish. A filling one at that! (Meateaters: you have the option of grilling or baking meat on the side, or try out the leek risotto with ground beef.)
Veggie and Rice Stir Fry Risotto Satarash (Sataraš)
- 6 tablespoons vegetable oil
- 2 yellow onions chopped into strips
- 3-4 bell peppers red and yellow cut into strips
- 2 to matoes skinned and diced, with juices
- ½ teaspoon parsley seasoning
- ½ teaspoon celery seasoning
- Salt and pepper to taste
- Optional Vegeta to taste
- 1 cup rice round short-grain, washed and rinsed
- In a deep pan heat up oil on medium. Add onions. Stir and simmer until they sweat. Add peppers, stir and continue simmering until peppers sweat. (Cover/ uncover as needed.) Finally, add tomato and seasonings, then stir and simmer. (Total simmer time for this step is about 20 min.)
- Add rice to the pan and simmer an additional 15-20 minutes. As you're simmering, add a little bit of water at a time (about 2.5 cups total). The dish is finished when the rice and vegetables are soft, tender and moist.