Cooking Instructions
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Step 1
Grate the
Parmesan Cheese (2/3 cup)
. Remove the leaves from the
Italian Flat-Leaf Parsley (2 sprigs)
and roughly chop. Halve and slice the
Zucchini (1)
,
Onion (1)
, and
Japanese Eggplant (1)
. Mince the
Garlic (2 cloves)
.
Step 2
Pit and roughly chop the
Olives (3 Tbsp)
. In a medium bowl, dissolve
Vegetable Bouillon Cubes (2)
in
Water (2 cups)
with
Fresh Marjoram (2 sprigs)
and set aside.
Step 3
Place a medium-large saucepot with a lid over medium heat. Add
Olive Oil (1 Tbsp)
and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes.
Step 4
Add zucchini squash, eggplant,
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
and cook while stirring, 3-4 minutes. Add olives, fresh marjoram,
Long Grain White Rice (3/4 cup)
and vegetable stock.
Step 5
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 let sit and steam 5-10 minutes.
Step 6
Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs, and season to taste with salt and pepper. Serve and top with parsley and Parmesan cheese.
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