Hi, I’m Clara. Today, we’re going to make 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. This time, I’m gonna make it a little bit tastier. 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 favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re 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 begin 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 can achieve that.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Take 1 each vegetable bouillon cube
- Make ready 2 cup water
- Prepare 2 sprigs fresh marjoram, divided
- Make ready 1 tbsp olive oil
- Get 1 small onion, halved and thinly sliced
- Make ready 2 clove garlic, minced
- Get 1 small zucchini squash, cut in half and sliced
- Take 1 small Japanese eggplant, cut in half and sliced
- Get 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Get 1 oz olives, pits removed and roughly chopped
- Prepare 3/4 cup long grain rice
- Get 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 sausage 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 it 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 can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
