Ratatouille rice pan

Ratatouille rice pan

For ratatouille rice pan dice onion, eggplant, zucchini and bell pepper. Heat the oil in a frying pan. Fry the vegetables well. Reduce temperature. Add rice. Steam until translucent. Stir tomato paste into the ratatouille. Pour on water. Dice tomatoes. Add to the ratatouille rice pan. Season with pepper and fleur de sel. Chop rosemary and thyme finely and add. Press garlic through the garlic press and mix in. Put the lid on. Bring to the boil briefly. Cook ratatouille rice pan on medium heat for 45 minutes. Cut basil into strips. Sprinkle over the ratatouille rice pan just before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
348 kcal
46 g
10 g
12 g

(C)opyright by Marions Kochbuch