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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ratatouille and Feta Rice Bake Recipe

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This recipe for Ratatouille and Feta Rice Bake is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 cup cubed eggplant
1 cup halved lengthwise and then sliced zucchini or yellow squash
3/4 cup chopped onion
3/4 cup chopped orange, yellow, or red bell pepper
1 tsp. dried oregano
1 tsp. dried basil
1 cup uncooked extra long grain rice
1, 14.5-oz. can diced tomatoes, undrained
1 1/4 cups vegetable or chicken broth (need to increase am't to 3 1/4 c.)
1 cup (4 oz.) crumbled feta cheese
2 tbsp. chopped fresh parsley
1 can (2 1/4-oz.) sliced ripe olives, drained (optional)
Directions:
Directions:
Preheat oven to 375º. In a large saucepan, heat oil over medium heat. Add eggplant, zucchini, onion, bell pepper, oregano, and basil. Cook and stir 3 minutes. Add rice, tomatoes and vegetable broth; stir well. Bring to a boil. Sppon into 2-qt. shallow bking dish. Sprinkle with feta cheese and parsley. Cover and bake 35-45 minutes or until rice is tender and liquid is absorbed.
Note: can add olives to vegetables if desired.
Number Of Servings:
Number Of Servings:
serves 6
Personal Notes:
Personal Notes:
found this very tasty but thought it needed more liquid so increased amount of vegetable broth. Thought it was close to tasting like Spanish Rice. Recipe claims only 224 calories!!

 

 

 

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