John Myers
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Ratatouille with Chives – Rice
The perfect ratatouille with chives – rice recipe with a picture and simple step-by-step instructions.
Ratatouille :
- Salted water
- Butter
- 1,5 tablespoon Chives, finely chopped
- 0,5 Pc. Eggplant fresh
- 0,5 Pc. Zucchini green
- 3 Pc. Tomatoes
- 0,5 Pc. Red sweet peppers
- 1 shot Corn oil
- 0,5 toe Chopped garlic
- 1,5 Pc. Onion, diced
- Thyme freeze dried
- Dried basil
- Dried rosemary
- Finely chopped parsley
- Salt and pepper
Decoration:
- 2 Pc. Plums
- Slice the eggplant + zucchini first, then cut into cubes. Dice tomatoes + peppers.
- First set up rice. Takes about 15-17 minutes. At the same time, start frying garlic, onion, then aubergine + zucchini.
- As soon as the eggplants start to collapse a little, add the peppers + tomatoes.
- Add herbs except parsley and season.
- Place the ring on the plate. Drain the rice, toss in butter, fold in the chives, place in the ring, press down.
- Put the ratatouille around the rice, sprinkle with parsley.
- Core, cut and arrange the plums as desired.
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