I made this for the family last night and offered it to Mathew for the first time. He was hesitant at first but, after I fed him the first spoon, it was all bright eyes and smiles!
1 cup of brown rice
1 tablespoon of butter
2 cups of water
2 tsp chicken bouillon
Directions: Combine all ingredients in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook for 45 minutes.
½ pound each sliced yellow summer squash and zucchini (about ¼ inch thick)
½ large onion-sliced
1 medium tomato-sliced or 1 15oz can stewed tomatoes-drained
1 clove of garlic-minced
½ tsp Italian seasoning
1/8 tsp of ground pepper
¼ tsp sea salt
¼ cup Parmesan cheese
Directions: In a medium bowl, toss all vegetables EXCEPT the yellow squash in 2 tablespoons of olive oil and set aside. In a large skillet, sauté yellow squash in 1 tablespoon of olive oil for 2 minutes turning once. Add remaining vegetables and seasons to the sauté pan and stir to blend evenly. Cover and cook for 10 minutes or until the squash is fork tender. Turn off heat and mix in the cheese.
Sautéed Chicken Breast:
2 boneless, skinless chicken breasts (6-8 oz each)
Ground black pepper
Dried basil leaves
Directions: In a medium skillet, heat 2 tablespoons of olive oil over medium high heat until shimmering. Season both sides of the chicken breasts and place in the skillet. Cover and cook about 5 minutes each side until it is firm to touch.
1. Place 1 ½ cups of the “ratatouille”, 1 cup of the brown rice and 4oz-6oz of cooked chicken breasts into the Vitamix in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and increase speed to Variable 10, then High.
4. Blend for 30 seconds or until the desired consistency is reached.
Food Tip: Pureed meals can seem bland because of the texture. To make it more appealing I use fresh vegetables and garlic along with a fair amount of seasons. Some individuals have digestive tract issues and/or hypersensitivity to flavors that require a bland diet. Reduce or remove the seasoning to meet their needs.
Money tip: Buying brown rice from a bulk food store like Winco’s is the best way to go. Because of the oils in it, it will keep in the pantry for about a month opened but will keep longer in an air tight container in the refrigerator. Buy only what you need based on how you will store it to avoid waste. This is a great meal to make in the summer because zucchini and yellow squash are cheaper this time of year.
Time Tip: This was dinner for the family. All I did was to puree a portion of the leftovers. The added time was about 5 minutes. Freezing them in ice cube trays and storing them in labeled Ziploc bags ensures quick well balanced meals. Defrost what you will use the next day in the refrigerator and warm it in the microwave before serving.
2 Comments Add yours
Thanks for sharing this! This is such an interesting way to serve ratatouille. I’d never thought about serving with brown rice. I just attempted Moroccan ratatouille for the first time – but I’ll definitely have to give this approach a try. 🙂
You are so very welcome! It is my mission to show that people restricted to a pureed diet don’t have to eat tasteless and sugar-laden meals or meal replacements. Keep and eye on my blog and feel free to share it with anyone that might benefit from my recipes. You will see more of my family favorites that have been adapted for my son with special needs.