Zucchini Rice Pilaf

Name: Zucchini Rice Pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

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

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

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 until rice is tender, about 5 minutes longer.

Nutrition 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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