Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan instructions.
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. Great recipe for Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks. You can have Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan using 14 ingredients and 4 steps. Here is how you cook that.
Ingredients of Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan
- You need 1 each of vegetable bouillon cube.
- You need 2 cup of water.
- Prepare 2 of sprigs fresh marjoram, divided.
- Prepare 1 tbsp of olive oil.
- Prepare 1 small of onion, halved and thinly sliced.
- It's 2 clove of garlic, minced.
- You need 1 small of zucchini squash, cut in half and sliced.
- It's 1 small of Japanese eggplant, cut in half and sliced.
- Prepare 1 of Kosher salt, to taste.
- Prepare 1 of Black pepper, to taste.
- Prepare 1 oz of olives, pits removed and roughly chopped.
- Prepare 3/4 cup of long grain rice.
- Prepare 2 of sprigs fresh Italian parsley, leaves removed, roughly chopped.
- It's 2 oz of Parmesan, shaved.
Get ready to have fun with this quirky take on a classic burger and fries recipe. Turkey burgers smeared with balsamic-fig preserves will leave you mystified at the awesome flavor combinations. Add olive oil as needed to render the sausage fat and lightly coat the pan. Season with salt and pepper to taste.
Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan instructions
- 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!.
Continue to cook while stirring occasionally, until tender. Reduce heat to low, and add the half and half and apple. Return sausage slices to the pan. As oven preheats, make the minted creamy cucumbers. Mix the cucumbers and salt in a colander or strainer, over the sink or a bowl.
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