Recipe of Favorite Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan.

Hello, I am Erika. Today, I will show you a way to prepare 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 am going to make it a 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 popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They're nice and they look wonderful. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I have loved my whole life.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most popular of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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:

1. Make ready 1 each of vegetable bouillon cube.
2. Get 2 cup of water.
3. Prepare 2 of sprigs fresh marjoram, divided.
4. Take 1 tbsp of olive oil.
5. Prepare 1 small of onion, halved and thinly sliced.
6. Prepare 2 clove of garlic, minced.
7. Get 1 small of zucchini squash, cut in half and sliced.
8. Get 1 small of Japanese eggplant, cut in half and sliced.
9. Make ready 1 of Kosher salt, to taste.
10. Make ready 1 of Black pepper, to taste.
11. Prepare 1 oz of olives, pits removed and roughly chopped.
12. Get 3/4 cup of long grain rice.
13. Take 2 of sprigs fresh Italian parsley, leaves removed, roughly chopped.
14. Prepare 2 oz of Parmesan, shaved.

Steps to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:

1. In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside..
2. 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..
3. 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..
4. 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 your time. I'm sure you will make this at home. There's gonna be 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.

Tags: Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan Recipe

Food Recipes

Cook Recipes

Cake Recipes

Share this post