Ratatouille Rice Bowl Recipe
Jasmin rice, roasted zucchini, onions, bell peppers, stewed in garlic wine tomato sauce tossed with baby spinach topped with fried shallots
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Ingredients
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Rice Base
Roasted Vegetables
Sauce
Toppings
Method
Prepare Rice
- 1
Cook Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
Roasting Vegetables
- 2
Prepare and Roast Vegetables
Preheat the oven to 425°F (220°C). Chop the zucchini, onion, and bell pepper into bite-sized pieces. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper until evenly coated. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Prepare Sauce
- 3
Make Garlic Wine Tomato Sauce
In a medium saucepan, heat a splash of olive oil over medium heat. Mince 3 cloves of garlic and add them to the pan, sautéing for 1-2 minutes until fragrant. Pour in 0.5 cups of red wine and let it simmer for 3-4 minutes to reduce slightly. Add 1 cup of canned diced tomatoes and 1 teaspoon of Italian seasoning. Stir and let the sauce simmer for about 10 minutes until it thickens slightly. Season with salt to taste.
Fried Shallots
- 4
Prepare Fried Shallots
Thinly slice 2 shallots. In a small frying pan, heat enough oil over medium heat to shallow fry. Once hot, add the sliced shallots and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste while they are still warm.
Assemble Bowl
- 5
Combine and Serve
In a large mixing bowl, combine the cooked jasmine rice, roasted vegetables, and 2 cups of baby spinach. Drizzle the garlic wine tomato sauce over the mixture and toss until well combined. Serve warm in bowls, topped with the fried shallots.
