Rice with Eggplant and Zucchini
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
6
Description
Rice with Eggplant and Zucchini
Ingredients
- Olive Oil - 2 tablespoons
- Onion - 2 pieces
- Garlic - 1 clove
- Courgette - 2 pieces
- Eggplants - 1 piece
- Long-Grain Rice - 14.1 oz
- Parmesan Cheese - 3.5 oz
- Chicken Broth - 1 qt
- Parsley - 2 stems
- Salt - to taste
Step by Step guide
Step 1
Clean and prepare the vegetables: finely chop the onion and garlic, and cut the zucchini and eggplant into cubes.
Step 2
Heat the oil in a paella pan. Add the onion and garlic and sauté over low heat, stirring, for 5 minutes until the onion is soft and translucent. Add the zucchini and eggplant and cook for another 5 minutes, stirring.
Step 3
Add the rice and cook, stirring, for 2 minutes, then pour in half of the hot broth. Cook until all the broth is absorbed. Pour in the remaining half and cook until the rice is tender. This will take 15-20 minutes. Add salt to taste.
Step 4
Sprinkle the rice with grated Parmesan and finely chopped parsley – and serve immediately.
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