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Zucchini Rice Pilaf Recipe
Zucchini Rice Pilaf Recipe photo by Taste of Home

Zucchini Rice Pilaf Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. Add zucchini; cover and simmer 5 minutes longer or until rice is tender. Yield: 4 servings.
Originally published as Zucchini Rice Pilaf in Quick Cooking November/December 2001, p7

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.

Reviews for Zucchini Rice Pilaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 20, 2013

great side dish

MY REVIEW
Reviewed Jan. 27, 2012

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.

MY REVIEW
Reviewed Jul. 23, 2010

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.

MY REVIEW
Reviewed Jul. 21, 2008

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,

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