Grilled Ratatouille with Brown Lemon Basmati Rice
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
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.
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