Ratatouille Rice
Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 3
- 1⁄2
- 1
- 1
- 1(15 ounce) can tomato sauce
- 1cup chicken broth
- 1 1⁄2teaspoons dried thyme leaves
- 1 1⁄2cups brown rice
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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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