Asian Ratatouille with Gingered Rice
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 35 minutes 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 tbsp light olive oil 1 small red onion, cut into 3/4 inch square 2 garlic cloves, minced
1-inch piece fresh ginger root, minced 3 cups plum tomatoes, peeled, seeded, and chopped 2 tbsp tamari (Japanese soy sauce) or shoyu
1-1/2 tbps rice wine 1 tsp sugar salt and freshly ground black pepper
1 fresh green chili, seeded and chopped 2 tsps coriander seeds, crushed 1 small eggplant, cut into 1/4-inch chunks
2/3 cup sliced shittake mushrooms 2 small zucchini, sliced diagonally 1 red bell pepper, cored and cut into chunks
2 tsps sesame seeds, toasted RICE: 3 tbsps groundnut oil 1-2 tsps hot chili oil
2 garlic cloves, minced 1-inch piece fresh ginger root, minced 1-1/2 cups medium-grain white rice
1-1/2 cups light vegetable broth 1-1/4 cups water salt
2 tbsps fresh lime or lemon juice 4 green onions, finely chopped 2 tbsps minced fresh cilantro leaves



1 Heat 1 tbsp of the olive oil in a saucepan. Add the onion and gently fry for 5 minutes, until just soft. Add the garlic and ginger, and fry for 1 minute. Stir in the tomatoes, tamari, rice wine, and sugar. Season with salt and pepper. Simmer over a very low heat for 15 to 20 minutes, stirring occasionally, until reduced and thickened.
2 Meanwhile, prepare the rice. Heat the oils in a skillet with a lid. Add the garlic and ginger root, and fry for one minute. Add the rice and cook for 3 to 4 minutes, stirring, until all the grains are coated with oil. Pour in the broth, water, and a little salt. Bring to a boil, then cover tightly and simmer over very low heat for 15 to 20 minutes, until all the liquid has been absorbed. Remove from the heat and stir in the juice. Leave to stand, covered, for 10 minutes.
3 Meanwhile, heat the remaining olive oil in a large skillet until very hot. Add the chili pepper and coriander seeds, and sizzle for 30 seconds. Add the eggplant and shittake mushrooms, and stir-fry over medium heat for 5 minutes. Stir in the remaining vegetables and fry for 3 more minutes.
4 When the vegetables are just soft, pour in the tomato sauce, cover, and simmer for 10 minutes. Check the seasoning and stir in the sesame seeds.
5 Stir the green onions and cilantro into the rice, and serve with the vegetables.

Back