Easiest Way to Make Award-winning Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Speedy Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan estimated approx 40 mins.

To get started with this particular recipe, we must 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 cook that.

Parmesan cheese, olives, and garlic are involved- need we say more? Okay we will anyway. 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. Learn more at www.PeachDish.com

Ingredients and spices that need to be Make ready to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:

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

Instructions to make 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!

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So that's going to wrap this up for this exceptional food Recipe of Ultimate Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!