Hi, I am Jane. Today, I’m gonna show you how 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 very easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really 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 recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook japanese eggplant, zucchini, and olive rice with marjoram and parmesan using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Make ready 1 each vegetable bouillon cube
- Prepare 2 cup water
- Make ready 2 sprigs fresh marjoram, divided
- Take 1 tbsp olive oil
- Get 1 small onion, halved and thinly sliced
- Take 2 clove garlic, minced
- Get 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
- Take 1 Black pepper, to taste
- Make ready 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
- Prepare 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 it up with this special dish japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
