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ALBERTA

British cooking heavily influences Alberta’s cuisine and this influence is clear in the province’s love of pies and roast beef. Albertan chefs also incorporate the Scandinavian and Eastern European traditions of many of its earliest settlers.

Following the Eastern European heritage, Chef Jon Paudler presents an exciting Slavic delicacy, incorporating a range of simple yet complementary flavours. 

“I appreciate the longevity and shelf life of rice and most of all, that it is gluten- free and lends itself to an infinite number of dietary applications. It’s a natural side dish to virtually anything with a sauce and has multiple applications as a main dish item.” ~ Chef Jon Paudler
 
DjuveÇ Rice
1 tbsp butter 15 mL
1 cup chopped onions 250 mL
1/2 cup chopped carrots 125 mL
2 minced garlic cloves 2
1/2 cup chopped zucchini 125 mL
1 cored, seeded and finely diced red chili pepper 1
1/2 cup chopped eggplant 125 mL
1 14 oz (398 mL) can of diced tomatoes 1
4 cups cooked USA long grain rice 1 L
1/4 cup chopped parsley 50 mL
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In a large saucepan, melt the butter over medium heat; cook the onions and carrots together until tender crisp. Add garlic and cook one minute more. Stir in zucchini, chili and eggplant; add the diced tomatoes. Simmer over low heat about 7 minutes.

Stir in the rice, parsley and mix well.

Transfer to a large sheet of aluminum foil and wrap tightly. Place on BBQ at medium-high heat for 10 minutes turning once or, in saucepan, cover and place in oven for 7 to 12 minutes at 325 F (160 C).

Serve while hot.

Makes 8 servings.
 

CHEF BIO: Chef Jon Paudler has practiced his craft in Europe, Asia, USA and Canada for over 40 years. He currently offers a mobile culinary course by means of a fully outfitted kitchen trailer. He has also developed his own seasoning salt called, “My Spice” that is available online at www.chefjonsmyspice.com