Grilled Ratatouille with Brown Lemon Basmati Rice

Name: Grilled Ratatouille with Brown Lemon Basmati Rice
Ingredients: 1 pound Shiitake mashroom (dry) (reconstituted in hot water); 4 large zucchini (sliced thick); 3 yellow squash (sliced thick); 2 red onion (sliced thick); 3 japanese eggplant (sliced thick); 1/2 cup garlic (chopped ); 1 spring rosemary (chopped); 4 large tomatoes (shredded on box grater); 1/2 bunch basil (fresh); 1/2 cup parsely (fresh) (chopped); 1 black pepper (to taste); 1 oregano , dry (to taste); 1/2 teaspoon salt

Written by Pritikin Chefs

1.0 min read

Grilled Ratatouille with Brown Lemon Basmati Rice

Course: Lunch, Main Course, Main Dish, Salad, Vegetarian

Cuisine: Vegan, Vegetarian

Yield: portions-8oz

Materials

1 pound Shiitake mashroom (dry) reconstituted in hot water
4 large zucchini sliced thick
3 yellow squash sliced thick
2 red onion sliced thick
3 japanese eggplant sliced thick

BROWN LEMON BASMATI RICE

1/2 cup garlic chopped
1 spring rosemary chopped
4 large tomatoes shredded on box grater
1/2 bunch basil (fresh)
1/2 cup parsely (fresh) chopped
1 black pepper to taste
1 oregano , dry to taste
1/2 teaspoon salt

Instructions

Season above with black pepper, fresh chopped rosemary, dry oregano, red wine vinegar, & celery seeds (ground).
Grill and lay out to cool.
When cool Large Dice all vegetables.

BROWN LEMON BASMATI RICE

Heat stockpot.
Put in rice, let rice get a little crispy (slightly toasted).
Add garlic & leeks, cook until translucent.
Add lemon juice, stock salt & pepper.
Bring to boil and boil for 3 minutes.
Reduce heat; cover a cook until rice is tender. About 17 minutes. Check after 12 & 15 minutes to make sure there is enough liquid, add more if necessary.

recipe