Ratatouille Topped Brown Rice
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1 pound brown rice
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1 medium eggplant
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1 small zucchini
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1 medium onion, chopped
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1 tablespoon vegetable oil
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16 ounce jar salsa (2 cups)
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1/3 cup grated parmesan cheese
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1/2 teaspoon black pepper
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Cook brown rice according to package directions.
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Cut peeled or unpeeled eggplant and zucchini into 3/4-inch cubes.
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Heat oil in skillet. Add vegetables and sauté over medium heat for about 10 minutes or until vegetables are tender crunchy.
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Pour in salsa, stir, and simmer covered over low heat for about 10 minutes. Add a small amount of water if needed.
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Add cheese and pepper.
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Serve over hot, cooked brown rice.
Yields 5 servings.
| Nutrition Facts Servings per recipe: 5.5............. |
| Amount Per Serving |
| Calories 444.......................... Calories from fat 63 |
| ............................................................
%
Daily Value Total Fat 7g...... ...................... 81 11% .........Saturated fat 2g . 9% Cholesterol 4mg.....3 1% Sodium 557mg........ 23% Carbohydrate 85g............ 28% ............Dietary Fiber 6g........ 13 26% Protein 12g..........Vi 24% Vitamin A: 17%..... Vitamin C: 35% Folacin: 16% Calcium: 15%......... Iron: 18% Potassium: 23% |
Source: Healthy Living A-Z, Oklahoma Cooperative Extension Service
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu