Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. Parmesan cheese, olives, and garlic are involved- need we say more? This is no ordinary rice and vegetable dish. The briny, salty olives paired with the savory marjoram and the hearty.
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 appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Prepare 1 each vegetable bouillon cube
- Get 2 cup water
- Make ready 2 sprigs fresh marjoram, divided
- Prepare 1 tbsp olive oil
- Make ready 1 small onion, halved and thinly sliced
- Take 2 clove garlic, minced
- Take 1 small zucchini squash, cut in half and sliced
- Prepare 1 small Japanese eggplant, cut in half and sliced
- Take 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Make ready 1 oz olives, pits removed and roughly chopped
- Prepare 3/4 cup long grain rice
- Make ready 2 sprigs fresh Italian parsley, leaves removed, roughly chopped
- Take 2 oz Parmesan, shaved
Ceritanya lagi bikin Japanese Eggplant Zucchini And Olive Rice With Marjoram And Parmesan Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. I served the dish with a side of whole wheat spaghetti tossed with olive oil and freshly squeezed lemon juice. Here is how you achieve that. Parmesan cheese, olives, and garlic are involved- need we say more?
Steps 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!
Here is how you achieve that. Parmesan cheese, olives, and garlic are involved- need we say more? This is no ordinary rice and vegetable dish. The briny, salty olives paired with the savory marjoram and the hearty Japanese Eggplant and zucchini make this rice dish anything but bland. I'm posting this recipe for eggplant and or zucchini.
So that’s going to wrap it up with this exceptional food japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
