Ricetatouille- a Rice Ratatouille

When we first moved in together he came complete with a cookbook entitled Cooking for One. Back then, cooking was not ranking very high in my list of preoccupations but when I was eating, I was eating for five. So Cooking for One ended up in the cupboard till the other day.......

When I was looking for a bit of inspiration. You see this book is a thin but solid, no nonsense, type of recipe book with some innovative recipes such as Beef Crumble and more traditional others such ratatouille , a  dish which has long been a  favourite of mine.

This is rustic and "clever" ratatouille. The rice is cook in the same pot as the vegetables so there is no need for several pans -clever-. It takes about 25 minutes, it is full of  vegetables and the starch in the rice water give this dish a nice consistency.

Rice Ratatouille
You can ommit or add ingredients according to how you feel or what is in your veg basket. serving suggestion: fish
this is for 2/3
280g cooked rice
1 small green pepper, seeded and diced
2  courgettes, diced
1  medium tomatoes, diced
1  aubergine, diced
1 small onion, chopped
1 clove garlic, finely chopped
1/2 tsp dried mixed herbs
1/2 pint of stock made with vegetable powder
2 tablespoons oil
ground black pepper

Heat the oil in a large saucepan. Add the green pepper, onion, garlic, tomato, courgettes and the aubergine slices. Fry all together for 10 minutes. Add the rice, stock, salt, pepper and herbs. Pour the stock in. Cover for a further 25 minutes by the end of the cooking check that it is not drying out if so add a little more water.

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