John Myers
Contents
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Ingredients
- 2 Chopped onions
- 2 Garlic cloves chopped
- 250 g Fast cooking rice
- 2 tbsp Extra virgin olive oil
- 3 Bell peppers (red, yellow, orange)
- 3 Zucchini fresh
- 1 Eggplant fresh, great
- Sea salt fine
- Black pepper
- 1 shot Semi-Dry white wine
- 500 ml Vegetable broth
- 500 ml Chopped parsley
- 500 ml Dried basil
- 3 splash Worcestershire sauce
- 3 splash Soy sauce dark
Instructions
- Heat the oil in a wok or a high pan, sauté the onion and garlic cubes together with the quick-cook rice.
- Clean and wash the peppers, eggplant and zucchinis and cut into small cubes. Add all the vegetables to the rice and stir-fry vigorously. Season with sea salt and black pepper from the mill.
- Now deglaze with a good dash of white wine, pour on ½ liter of vegetable stock, bring to the boil, then cover and simmer for about 15 minutes over a medium flame, turning occasionally.
- Finally add the herbs to the cooked vegetables; Season everything with a little Worcester and soy sauce, and possibly a little pepper, if you like.
- Divide the finished ratatouille on four plates and serve.
- Good luck and bon appetite.
who likes
- Sufficient different sauces, such as sweet and sour, curry, cucumber relish ... etc. to.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 0.6gProtein: 0.2gFat: 10.5g
