RATATOUILLE RICE

Ratatouille Rice image

Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.

Provided by nemokitty

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 lb mushroom, sliced
1 large red bell pepper, seeded and chopped
1 small eggplant, unpeeled, cut into 1/2 inch cubes
1 (15 ounce) can tomato sauce
1 cup chicken broth
1 1/2 teaspoons dried thyme leaves
1 1/2 cups brown rice

Steps:

Prheat oven to 350 degrees.
Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).

*** Explore more Ratatouille Rice Recipes »

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