John Myers
Colorful Ratatouille with Rice
The perfect colorful ratatouille with rice recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chopped onions
- 2 Pc. Garlic cloves chopped
- 250 g Fast cooking rice
- 2 tbsp Extra virgin olive oil
- 3 Pc. Bell peppers (red, yellow, orange)
- 3 Pc. Zucchini fresh
- 1 Pc. 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 Worcester sauce
- 3 Splash Soy sauce dark
- 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.
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