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Ingredients
Ratatouille with Wild Rice
- Ingredients
- 100 grams Wild rice
- 1 Eggplant
- Bell pepper (1 red and 1 green)
- 4 Tomatoes
- 500 grams Zucchini
- 1 onion
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 1 tsp oregano
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 Tbsps butter
- ½ bunch parsley
- salt
- peppers
Bring the wild rice to a boil with 3 cups of water. Season with salt and cook over medium heat for 35 minutes, covered.
Rinse the vegetables and pat dry. Peel the onion and cut into thin rings. Cut the eggplant into thin slices. Peel and finely chop the garlic.
Heat the oil in a large saucepan and sauté the eggplant, garlic and onion.
Cut the bell peppers in half, remove the seeds and ribs and chop coarsely. Cut the zucchini into slices. Remove the cores from the tomatoes and coarsely chop.
Add all the vegetables to the eggplant pan and season to taste.
Simmer the vegetables, covered, over medium heat for 10 minutes.
Mix the butter into the rice.
Distribute the rice on plates and spread the ratatouille on top.
Rinse and finely chop the parsley and shower over the dish. Served garnished with thyme and rosemary.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 5.75 g | (6 %) | ||
| Fat | 17.4 g | (15 %) | ||
| Carbohydrates | 26.98 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.89 g | (26 %) |