Description
Turned out surprisingly tasty dish! Enjoyed the platter, which had the photo shoot, my husband emptied with the speed of lightning, though he prefers meat! This dish is also probably more for the Indians, though, and I'm sure the cowboys will not stand against so yummy! What can we say about the friends of the cowboys, watching your figure!
Ingredients
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Figure
1 cup
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Butter
1 tsp
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Water
2 cup
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Eggplant
1 piece
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Zucchini
2 piece
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Pepper
2 piece
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Onion
5 piece
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Olive oil
200 ml
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Vegetable oil
20 ml
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Tomato
5 piece
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Garlic
2 tooth
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Salt
4 tsp
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Sugar
2 tsp
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Vinegar
1 Tbsp
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Thyme
4 piece
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Black pepper
Cooking
Let's take this figure: wild Aquatica and white "Arborio". Wild rice soak in warm water for 1 hour.
Prepare the tomato sauce. For him, we need canned tomatoes in their own juice. I took here such.
In a pan pour refined oil, garlic puree them and fry in butter 10 seconds.
Immediately add pre-chopped tomatoes (but not through the blender, and slices), salt, sugar, pepper and cook on medium heat for 15 minutes.
Add vinegar and cook for another 5 minutes. The sauce is ready. Put it to cool.
Let's prepare vegetables. We need that kind of thing.
Eggplant cut lengthwise and then crosswise diagonally into slices 1.5 cm wide Zucchini - circles in the thickness 2 see Peppers remove seeds and stalk and cut into a length of 6-8 parts. Onion cut into quarters. Put each kind of vegetable in a double piece of foil to lift the edges to get a boat. Salt 1/2 tsp on the boat, put the sprig of thyme and generously sprinkle with olive oil.
Bake at 220 degrees until the vegetables are tender. I have baked about 40 minutes. Check availability, pierced with a knife.
While roasting the vegetables, boil the rice. Wild rice pour a glass of boiling water, add a pinch of salt 1/2 tsp of salt and simmer until evaporation of water. For white rice melt in the pan butter and fry in it 2 min.
Pour in the rice Cup of boiling water, add a pinch of salt 1/2 tsp of salt, cover and cook until evaporation of water.
When browned vegetables and the rice is cooked, serve the dish. Fig spread, alternating white and black stripes. Next put the vegetables at the bottom of the eggplant, then zucchini, red pepper, yellow pepper, and onion. Put on a plate a little tomato sauce and a sprig of thyme from the vegetables!
This dish is very tasty both hot and cold form! I wish Bon appetit to the population of the Wild West!
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