Easiest Way to Make Speedy Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

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We hope you got benefit from reading it, now let's go back to japanese eggplant, zucchini, and olive rice with marjoram and parmesan recipe. You can have japanese eggplant, zucchini, and olive rice with marjoram and parmesan using 14 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:

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

Instructions 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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