Baked Ratatouille Rice

This Baked Ratatouille recipe is an exclusive from Henry Firth and Ian Theasby’s new cookbook BOSH! on a Budget. Click here to find out where you can order it.

In the BOSH! kitchen, we always find simple ratatouille to be a little boring as a dish, and we wanted to make something truly outstanding. This baked ratatouille rice is perhaps the finest baked rice we’ve ever tasted! First, we use confit tomatoes, garlic, and herbs with oil, before adding a wonderful selection of veg and rice to create a perfectly flavored all-in-one dish. This Mediterranean-inspired dish tastes as good as it looks.

Baked Ratatouille Rice

• Author: Henry Firth and Ian Theasby | BOSH!
• Yield: 4 servings 1x

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Description

This baked ratatouille rice recipe uses confit tomatoes, garlic, and herbs with oil, as well as flavorful vegetables and rice to create the perfect all-in-one dish.

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Ingredients

Scale 1x2x3x

• 1 large red onion
• 1 lb 7 oz cherry tomatoes
• 12 large or 25 small garlic cloves
• ½ cup fresh parsley
• ½ tsp ground cinnamon
• ½ tsp ground fennel
• ½ tsp Italian herbs
• ½ tsp salt
• ½ tsp pepper
• 7 tbsp olive oil
• 1 eggplant
• 1 zucchini
• 1 vegetable stock cube
• 2 tbsp tomato paste
• 2½ cups boiling water
• 1¾ cups basmati rice
• 4–5 medium tomatoes
• salt and black pepper

 

To serve:

• green salad

Equipment you’ll need:

•  8 x 12-inch lasagna or roasting dish
• Kettle boiled
• Heatproof pitcher
• Foil

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Instructions

1. Preheat the oven to 350° F.

Prepare the base:

1. Peel, halve, and slice the onion.
2. Halve the cherry tomatoes.
3. Peel and slice the garlic.
4. Pick the parsley leaves and set them to one side.
5. Add the onion, tomatoes, garlic, parsley stems, cinnamon, fennel, Italian herbs, salt, pepper, and olive oil to the roasting dish and gently stir everything together.
6. Put the dish in the oven and roast for 50 minutes

Prepare the topping vegetables:

1. Trim the eggplant and zucchini and cut into ¼-inch rounds.
2. Cut the medium tomatoes into ¼-inch­thick slices.

 

Carry on cooking:

1. Remove the dish from the oven and increase the temperature to 425° F.
2. Add the stock cube, tomato paste, and boiling water to a pitcher and stir until the stock cube has dissolved.
3. Sprinkle the rice evenly over the roasting dish.
4. Gently pour in the stock to cover the rice.
5. Arrange the eggplant, zucchini, and tomato slices attractively over the rice, working in rows or in a spiral from the outside to the middle, until the rice is completely covered.
6. Season with salt and pepper, seal the dish tightly with foil, put it in the oven, and roast for 15 minutes.

Finish the dish:

1. Take the dish out of the oven and carefully remove the foil {watch out for steam).
2. Turn the broiler to max and put the dish underneath.
3. Broil for 10-15 minutes, until the top has turned golden and lightly crispy.

 

Serve:

1. Garnish with the parsley leaves.
2. Spoon into serving dishes and serve immediately with a simple green salad.

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Notes

Find more recipes by Ian and Henry on their Facebook and Instagram.

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Excerpted from BOSH! on a Budget by Henry Firth and Ian Theasby. Reprinted with permission of HarperCollins, 2022. Photo credit: Lizzie Mayson.

Click here to order your copy.

About the Author

Lifelong friends from Sheffield, Henry and Ian are the guys behind BOSH! – the biggest plant-based video channel on Facebook. Totally powered by plants, BOSH! create mouthwatering meat- and dairy-free recipes that are shared across the globe, reaching over 25 million people a month.

About the Book

BOSH! are back with the ultimate money-saving, plant-based cookbook.

Number one Sunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank. In BOSH! on a Budget, they share over 100 delicious recipes and prove that great-tasting food doesn’t have to cost the earth.

If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered. From hearty midweek dinners and comfort food feasts to indulgent brunches and unbelievably tasty treats, this book is also packed with money-saving hacks and batch-cooking tips and tricks.

Whether you’re living completely meat-free, or just looking to introduce more plant-based meals into your week, this is the money-saving cookbook for you.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.