Home > Recipes > Zucchini Rice Pilaf

Zucchini Rice Pilaf Recipe

I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Zucchini Rice Pilaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Rice Pilaf Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

1/2 teaspoon dried basil
2 tablespoons butter
2-1/4 cups hot water
1-1/4 teaspoons chicken bouillon granules
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 small zucchini, halved and thinly sliced

Directions

In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes.
Add zucchini; cover and simmer 5 minutes longer or until rice is tender. Yield: 4 servings.

Nutritional Facts 1 cup equals 231 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 318 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

Originally published as Zucchini Rice Pilaf in Quick Cooking November/December 2001, p7

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Zucchini Rice Pilaf

Zucchini Rice Pilaf

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 20, 2013 by Manchyd1

great side dish

Reviewed on Jan. 27, 2012 by lisasings

It was as easy as it said, and my family loved it! A great replacement for Rice-a-Roni as I know what every ingredient is that I'm eating. I lowered the sodium by using reduced sodium chicken granules and used half the butter and used olive oil instead.

Reviewed on Jul. 23, 2010 by angelasandoval

We thought this was okay. It could have used more veggies and needed a little salt. I did use "chicken base" (paste) rather than granules...maybe the base is less salty.

Reviewed on Jul. 21, 2008 by Joscy

I generally make Sunday dinner early afternoon. By time 8PM came 'round, wanted something healthy. Didn't take long to find this recipe. It was hit the spot delicious!!

Thank you sharing recipe.

Sincerely,