Hello, I’m Marie. Today, we’re going to make japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little 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 well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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
- Get 2 cup water
- Take 2 sprigs fresh marjoram, divided
- Make ready 1 tbsp olive oil
- Prepare 1 small onion, halved and thinly sliced
- Prepare 2 clove garlic, minced
- Prepare 1 small zucchini squash, cut in half and sliced
- Prepare 1 small Japanese eggplant, cut in half and sliced
- Make ready 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Take 1 oz olives, pits removed and roughly chopped
- Prepare 3/4 cup long grain rice
- Take 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Get 2 oz Parmesan, shaved
Instructions 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!
So that’s going to wrap this up for this distinctive dish japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
