Hello, I’m Laura. Today, I’m gonna show you how to make japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. 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 favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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 cook 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
- Make ready 2 sprigs fresh marjoram, divided
- Make ready 1 tbsp olive oil
- Make ready 1 small onion, halved and thinly sliced
- Prepare 2 clove garlic, minced
- Make ready 1 small zucchini squash, cut in half and sliced
- Make ready 1 small Japanese eggplant, cut in half and sliced
- Take 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Take 1 oz olives, pits removed and roughly chopped
- Make ready 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 is going to wrap this up with this distinctive dish japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for reading. I’m sure you will make this at home. There’s 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!
