Monday, 11 March 2013
Ratatouille with Mixed Rice
Lots of vegetables! I like the mixed rice because it has more flavour but of course, you can use any other rice you like, too.
Serves 2-3 hungry people
You need to have:
250 ml mixed rice (I always fill my 250 ml cup)
1-2 garlic cloves
1/4-1/2 cup red wine (optional)
1 tsp vegetable stock
300-400 ml tomato purée
1 handful olives
1-2 tsp of herbs such as rosemary, thyme, basil, majoram, oregano...
1 tsp paprika, sweet
1 tsp paprika, spicy
pinch of chili
salt and pepper to taste
oil for frying
You need to do:
Cook the rice according to the instructions on the packet.
Peel (if necessary) and chop all the vegetables. Heat oil in a big pan or saucepan and fry onions, garlic and carrots on medium heat for a good 5 minutes. Add eggplant and zucchini, lower heat and let cook with the lid on until everything is soft. Stir from time to time and pour away the water from the lid.
Deglaze with the wine, add stock and stir. Simmer for a minute or two, then add the tomato purée and olives. Season with herbs and spices. You can use anything that smells good to you. Add salt and pepper to taste and serve!