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

Name: Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 each vegetable bouillon cube; 2 cup water; 2 sprigs fresh marjoram, divided; 1 tbsp olive oil; 1 small onion, halved and thinly sliced; 2 clove garlic, minced; 1 small zucchini squash, cut in half and sliced; 1 small Japanese eggplant, cut in half and sliced; 1 Kosher salt, to taste; 1 Black pepper, to taste; 1 oz olives, pits removed and roughly chopped; 3/4 cup long grain rice; 2 sprigs fresh Italian parsley, leaves removed, roughly chopped; 2 oz Parmesan, shaved

Lizzy Johnston @cook_2885147

Atlanta, Georgia

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

Lizzy Johnston @cook_2885147

Saved

Ingredients

40 mins

2 servings

1 eachvegetable bouillon cube
2 cupwater
2sprigs fresh marjoram, divided
1 tbspolive oil
1 smallonion, halved and thinly sliced
2 clovegarlic, minced
1 smallzucchini squash, cut in half and sliced
1 smallJapanese eggplant, cut in half and sliced
1Kosher salt, to taste
1Black pepper, to taste
1 ozolives, pits removed and roughly chopped
3/4 cuplong grain rice
2sprigs fresh Italian parsley, leaves removed, roughly chopped
2 ozParmesan, shaved

Saved

Steps

40 mins

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!