Rice biscuits with ratatouille
easy
75 mins
75 mins
Ingredients
- 3 Onions
- 80 g Butter or margarine
- 250 g Natural rice
- 1 Stock cube "Clear soup
- 7-10 Tbsp with fine vegetables"
- 7-10 Tbsp 1 red, yellow and green pepper
- 1 (approx. 300 g) Aubergine
- 1 (approx. 200 g) Courgette
- 250 g Tomatoes
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TEASPOON dried herbs of Provence
- 1 washer Whole grain toast
- 3 Eggs (size M)
- 5 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Thyme
Directions
- 1
Peel and finely dice 1 onion. Heat 20 g fat in a pot and fry the onions in it until they are glassy. Add rice, sauté briefly and add a good 1/2 litre of water. Add stock cubes and bring everything to the boil.
- 2
Cover and allow to swell for approx. 40 minutes over a low heat. In the meantime clean and wash the vegetables. Cut the peppers into pieces. Quarter the aubergine lengthwise. Halve the zucchini and cut both into slices.
- 3
Cut the tomatoes into slices. Peel the remaining onions and cut into slices. Heat oil in a pot and braise the vegetables - except the tomatoes - in it. Add the tomatoes. Season with salt, pepper and herbs from Provence.
- 4
Add 3/8 litres of water. Stew vegetables for about 15 minutes. Put the rice in a bowl and let it cool down a bit. Crumble toast finely. Mix with eggs and cheese into the rice. Heat some remaining fat in a frying pan and add small heaps with a tablespoon.
- 5
Press slightly flat and fry on both sides for 4-5 minutes over a moderate heat until golden brown. Gradually bake 16-20 biscuits. Season the ratatouille again with salt and pepper and arrange on plates with the rice cookies.
- 6
If desired, sprinkle with fresh thyme and garnish.
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