One-pot rice with ratatouille

One-pot rice with ratatouille

4 Servings • 286 kcal / 1197 kJ, 7 g E , 7 g F, 47 g KH pro Portion


200 g tomatoes

1 Zucchini

1 small eggplant

1 Pepper shot

1 onion

1 clove of garlic

2 El black olives

4 Sprigs of oregano

200 g rice

300 ml of hot vegetable stock

2 Tbsp rapeseed oil

1 Teaspoon of salt

1 Msp. Pfeffer

1 pinch of sugar

Preparation time:

that. 30 Minutes (plus cooking time)

Wash the tomatoes, Score crosswise and place in a bowl. Pour boiling water over it and let it rest for a moment. Then take it out of the water with a ladle and peel it. Quarter the tomatoes, Remove the stalk roots and dice.

Zucchini, Wash the eggplant and peppers, clean and in 1 Cut cm large cubes. Peel onion and garlic and chop finely. If necessary, pit the olives and cut into fine rings. Wash the oregano, Pat dry and pluck the leaves off.

Heat the oil in a saucepan and sauté the onion and garlic in it. Then tomatoes, Zucchini, Aubergine, Paprika, Olives, Oregano, trip, broth, salt, Add pepper and sugar and cook for 20–30 minutes with the lid closed and low heat. If needed, Pour some more water. Stir the rice pot thoroughly before serving.

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