ratatouille with wild rice

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* Exported from MasterCook *

 

Ratatouille with Wild Rice

 

Recipe By :Best of Wild Rice Recipes by Beatrice Ojakangas

Serving Size : 16 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup wild rice

3/4 cup olive or salad oil -- divided use

2 medium green bell peppers -- sliced

1/2 pound mushrooms -- sliced

1 cup thinly sliced onion

2 cloves garlic -- minced

3 medium zucchini -- 1/4-inch slices

1 small eggplant -- 1/2-inch cubes

4 tomatoes -- peeled, wedge-cut

2 teaspoons salt

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

 

Wash wild rice in three changes of hot tap water, drain well. Ratio is 1 rice to

4 water. Place rice with water or light broth in saucepan. Bring to a boil and

simmer 35-40 minutes or until rice is cooked. Drain.

 

Saute the veggies in stages. Heat 1/4 cup oil in skillet or wok. Add green

peppers, mushrooms, onion and garlic. Saute 5 minutes. Remove to large bowl.

Saute zucchini in 2 tbs oil on high heat 10 minutes until tender. Put into bowl

with vegetables. Saute eggplant and remaining oil 5 minutes over high heat.

Return all vegetables to skillet. Toss in cooked wild rice and half the tomato

wedges. Season and sprinkle with parsley. Top with remaining tomato wedges.

Serve hot or at room temperature.

 

Enough to serve 12 to 16 as side dish or appetizer.

 

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Per Serving (excluding unknown items): 144 Calories; 11g Fat (62.5% calories

from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

273mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 986 0 0 0 0 0 0 0 0 0 0

 

 

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