The zip in this ratatouille, rice, and lentils is in the seasoned fresh tomatoes. Of course a can of tomatoes, barely heated would work, too. Or a jar of your home-grown. Once people stop giving us their extra zucchinis, we use turnips, which a neighbor grows so the deer can munch on the tops. I coat them with wax and store them all winter.

Get the rice and lentils going first.

Combine in a small pot, bring to a boil and simmer 40 minutes:
1 cup brown basmati rice
1 1/4 cup water
1/2 tsp salt
1 tbsp butter

Combine in a small pot, bring to a boil and simmer 40 minutes:
3 cups boiling water
1 1/2 veggie bouillon cubes
1 cup green lentils, rinsed and strained

Test for softness before serving.

Sauté in oil:
1 diced onion,
2 cloves of garlic, minced
1 sliced stalk celery or alternative
(I have a whole page on this)
1/2 tsp. dried oregano
1 tsp dried basil
1/2 tsp salt
black pepper

Add as many tomatoes as you can hold in two hands, or an 800 ml can.
Add a zucchini sliced not too thinly.
Simmer till the zucchini is tender, not mushy, only about 20 minutes or less.




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