Ratatouille Rice

Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Prheat oven to 350 degrees.
  • Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
  • In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).
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RECIPE MADE WITH LOVE BY

@nemokitty
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@nemokitty
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"Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole."
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  1. Sharon123
    This was delicious! I did use vegetable broth and halved the recipe. And I did cook it a bit longer than called for, so the rice came out nice and soft. Great dish, thanks! Made for Newest Zaar tag.
    Reply
  2. nemokitty
    Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.
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