Zucchini Rice Pilaf Recipe

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

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Publisher Photo
Recommended: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

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  • 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
  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

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Reviews forZucchini Rice Pilaf

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Manchyd1 User ID: 4338309 32264
Reviewed Jan. 20, 2013

"great side dish"

MY REVIEW
lisasings User ID: 4424231 81687
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
angelasandoval User ID: 2401339 204549
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
Joscy User ID: 2694585 204548
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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