Hi, I am Joana. Today, I will show you a way to prepare japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan Recipe
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I’ve loved my entire life.
To bewith this particular recipe, we have to prepare a few ingredients. You can have japanese eggplant, zucchini, and olive rice with marjoram and parmesan using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Prepare 1 each vegetable bouillon cube
- Prepare 2 cup water
- Get 2 sprigs fresh marjoram, divided
- Prepare 1 tbsp olive oil
- Prepare 1 small onion, halved and thinly sliced
- Get 2 clove garlic, minced
- Prepare 1 small zucchini squash, cut in half and sliced
- Make ready 1 small Japanese eggplant, cut in half and sliced
- Prepare 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Get 1 oz olives, pits removed and roughly chopped
- Make ready 3/4 cup long grain rice
- Make ready 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Take 2 oz Parmesan, shaved
Steps to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside.
- Place a medium-large saucepot with a lid over medium heat. Add olive oil, and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes. Add zucchini, eggplant, pinch of salt and pepper, and cook while stirring for 3-4 more minutes.
- Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil. Cover with lid, lower heat to medium-low and continue cooking for 15-20 minutes, or until rice is fully cooked and tender. Remove - from heat. Leave pot covered, and allow the rice to sit and steam for 5-10 minutes.
- Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs and season to taste with salt and pepper. Divide onto two plates. Top with parsley and cheese. - Enjoy!
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