Hi, I’m Joana. Today, we’re going to prepare japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna 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 popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated 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 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 it.
The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:
- Get 1 each vegetable bouillon cube
- Prepare 2 cup water
- Make ready 2 sprigs fresh marjoram, divided
- Get 1 tbsp olive oil
- Make ready 1 small onion, halved and thinly sliced
- Take 2 clove garlic, minced
- Make ready 1 small zucchini squash, cut in half and sliced
- Prepare 1 small Japanese eggplant, cut in half and sliced
- Prepare 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Make ready 1 oz olives, pits removed and roughly chopped
- Make ready 3/4 cup long grain rice
- Prepare 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Prepare 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 special dish japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
