Ratatouille with neck chops and rice

Name: Ratatouille with neck chops and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 400 g) Vegetable Onion; 3 Garlic cloves; 1 kg colourful peppers; 500 g Courgette; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp a good 1 tsp dried herbs of Provence; 500 g chunky tomatoes; 1/8 l Vegetable broth; 4 (approx. 750 g) Pork neck chops; 1 TEASPOON dried rosemary; 2 TABLESPOONS Sunflower oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 (approx. 400 g) Vegetable Onion
3 Garlic cloves
1 kg colourful peppers
500 g Courgette
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp a good 1 tsp dried herbs of Provence
500 g chunky tomatoes
1/8 l Vegetable broth
4 (approx. 750 g) Pork neck chops
1 TEASPOON dried rosemary
2 TABLESPOONS Sunflower oil

Directions

1
Bring 400 ml water and just under 1 teaspoon salt to the boil. Add rice, bring to the boil, cover and let it swell for about 20 minutes at low heat. Peel onion and garlic. Chop onion coarsely, chop garlic.
2
Clean, wash and cut the peppers and courgettes into pieces. Heat olive oil in a large pot. Brown the onions and garlic in it. Add paprika and zucchini, steam briefly and season with salt, pepper and herbs of Provence.
3
Add the chopped tomatoes and broth and braise covered for about 10 minutes. Wash neck chops, dab dry and sprinkle with rosemary. Heat sunflower oil in a pan and fry the chops for 5-6 minutes, turning them over.
4
Finally season with salt and pepper. Season the ratatouille with salt and pepper and set aside about 1/3 for the wraps. Arrange the rest of the ratatouille with neck chops on plates. Serve with rice.