Tuesday, February 19, 2013

Recipe Corner: Ratatouille with Cannellini Beans and Brown Rice

Another delicious meal! I was getting worried but this recipe was fantastic and super filling.

1 tsp olive oil
8 oz buttons mushrooms, sliced
1/2 med. onion, chopped
2 med. zucchini, cut into 1/4-inch slices
3 med. garlic gloves, minced
2 14.5 oz cans no-salt-added stewed tomatoes, undrained
1 15.5 oz can no-salt-added cannellini beans, rinsed and drained
1/2 large red bell pepper, diced
1/4 cup grated parmesan cheese
2 tsp dried oregano, crumbled
1 tsp dried basil, crumbled
1/2 tsp dried thyme, crumbled
1/8 tsp pepper

2 cups uncooked instant brown rice*
1 3/4 cups low-sodium vegetable broth
2 tbls grated parmesan cheese
crushed red pepper flakes (optional)

In a large, heavy nonstick skillet, heat the oil over med.-high heat. Cook the mushrooms and onion for 5 to 7 minutes, or until the onion starts to brown, stirring occasionally.

Stir in the zucchini and garlic. Cook for 8 to 10 minutes, or until the zucchini is soft, stirring frequently.

Sir in the remaining ratatouille ingredients, breaking up the tomatoes into smaller pieces. Simmer for 15 to 20 minutes, or until the bell pepper is tender, stirring occasionally to prevent sticking.

Meanwhile, prepare the rice using the package directions, omitting the salt and margarine and substituting the broth for the water. Spoon into bowls and top with the ratatouille, remaining 2 tablespoons parmesan, and red pepper flakes.

*I didn't have any instant brown rice on hand so I used regular brown rice and started a little earlier to allow for the extra cooking time.

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