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Grilled Ratatouille with Brown Lemon Basmati Rice

Course: Lunch, Main Course, Main Dish, Salad, Vegetarian
Cuisine: Vegan, Vegetarian
Yield: 12 portions-8oz

Materials

  • 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.