Have you ever had Ratatouille before? Me neither, until now, and suprisingly it’s really good. I’ll admit I’m not much of a vegetable person, but this looked intriguing. It’s not the most attractive dish, but the smell while making this was incredible. The spices in this dish really bring it together and don’t be afraid of the red pepper flakes, it gives it a great kick.
Ratatouille with Brown Rice
Adapted from the American Heart Association Cookbook
1 tsp olive oil
8 ounces button mushrooms, sliced
1/2 medium Vidalia onion, sliced into rings and then halved
1 zucchini, peeled and quartered
3 medium garlic cloves, minced
2 14.5 ounce cans stewed tomatoes, try to find the no-salt-added kind
1 15.5 ounce can cannellini beans, rinsed and drained. Try to find the no-salt-added kind
1/2 large red bell pepper, diced
1/4 cup grated Parmesan cheese
1 tsp dried oregano
2 tsps dried basil
1/2 tsp dried thyme
1/8 tsp pepper
a pinch of crushed red pepper flakes
2 cups uncooked instant brown rice
1 3/4 cups vegetable broth, low-sodium kind
1. In a dutch oven, heat the oil over medium-high heat. Cook the mushrooms and onions for about 7 minutes. Stir occasionally.
2. Add the zucchini and garlic and cook for about 10 minutes. Stir frequently.
3. Stir in the remaining ingredients, up to the brown rice and vegetable broth. Simmer for 20 minutes. Stir occasionally.
4. Prepare the rice according to box ingredients. Do not add salt or butter. Use the vegetable broth in place of the water.
5. Spoon rice into bowls and add the ratatouille on top.