Ratatouille Rice
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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:
1
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ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1⁄2 lb mushroom, sliced
- 1 large red bell pepper, seeded and chopped
- 1 small eggplant, unpeeled, cut into 1/2 inch cubes
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1 1⁄2 teaspoons dried thyme leaves
- 1 1⁄2 cups brown rice
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
Contributor
@nemokitty
Contributor
"Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole."
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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
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Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.
