Ratatouille Rice Recipes

RATATOUILLE

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

RATATOUILLE

Steps:

• Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
• Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
• Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE 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).

ONE POT RATATOUILLE RICE

Steps:

• In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant.
• Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch of salt; stir; and cook for 60 seconds. Add the bell pepper and tomatoes with another pinch of salt and cook for 2 to 3 minutes, until the tomatoes start to release some liquid.
• Finally, add the rice and vegetable broth and stir. Bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pan and cook the mixture, stirring occasionally, for about 15 to 18 minutes or until the rice is done. Add more liquid if you notice the liquid is low and/or the rice is sticking to the bottom of the pan.
• Season to taste with more salt, pepper, dried herbs, and red pepper flakes as desired. Serve hot, topped with chiffonade of fresh basil. Once cooled to room temperature, leftovers can be stored for up to 5-7 days in the refrigerator.

ONE-POT RATATOUILLE RICE

Steps:

• This veggie-loaded one-pot ratatouille rice dish is made deliciously rich with Summer vegetables and Mahatma® Arborio Rice, crafted for rich and creamy skillet meals. Step 1
• Heat oil in large saucepan set over medium heat; cook onion, red pepper, zucchini, eggplant, salt and pepper, stirring often, for 6 to 8 minutes or until vegetables are slightly softened. Transfer to bowl. Step 2
• Add broth to saucepan; bring to boil. Stir in vegetable mixture, tomatoes and rice; return to boil. Step 3
• Reduce heat to low; cover and cook for 20 to 25 or until rice is very tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 10 minutes. Fluff with a fork; stir in basil and parsley before serving. Recipe Tip Serve leftover ratatouille rice with basil pesto, shredded mozzarella cheese and white beans in large flour tortillas for a tasty Mediterranean burrito.

ONE-POT RATATOUILLE RICE

Steps:

• Packed with fresh produce and hearty rice, this one-pot ratatouille rice version of the classic is delicious, fun and easy to make. Try with Carolina® Arborio Rice, which absorbs tons of flavor for a tastier rice dish. Step 1
• Heat oil in large saucepan set over medium heat; cook onion, red pepper, zucchini, eggplant, salt and pepper, stirring often, for 6 to 8 minutes or until vegetables are slightly softened. Transfer to bowl. Step 2
• Add broth to saucepan; bring to boil. Stir in vegetable mixture, tomatoes and arborio rice; return to boil. Step 3
• Reduce heat to low; cover and cook for 20 to 25 or until rice is very tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 10 minutes. Fluff with a fork; stir in basil and parsley before serving. Leftover Tips Serve leftover ratatouille rice with basil pesto, shredded mozzarella cheese and white beans in large flour tortillas for a tasty Mediterranean burrito. This rice dish can be reheated nicely the day after to take with for lunch or to use as a hearty breakfast topped with an egg!

RATATOUILLE RICE

Steps:

• This take on the French classic is faster and easier than you think - simply top fluffy White Rice with fresh vegetables and get all the flavors that Ratatouille has to offer! Step 1
• Heat rice according to package directions. Step 2
• Heat oil in a medium skillet over medium heat. Add garlic and sauté 1 minute. Step 3
• Add zucchini and squash. Season with salt and pepper. Cook for 2 minutes. Step 4
• Add tomato and cook 1 minute. Step 5
• Serve over rice.

RATATOUILLE

Steps:

• Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
• Stir occasionally till the onion begins to soften (about 2 minutes).
• Add the eggplant and cook for 8 minutes stirring occasionally.
• Stir in the zucchini, red bell pepper, tomatoes, and salt.
• Cook over medium heat for 6 minutes or until the vegetables are tender.
• Stir in the basil and a few grinds of black pepper.

SAUSAGE RATATOUILLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.