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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon dried basil
- 2 tablespoons butter
- 1 cup uncooked long grain rice
- 1/2 cup shredded carrot
- 2-1/4 cups hot water
- 1-1/4 teaspoons chicken bouillon granules
- 1 small zucchini halved and thinly sliced
- Carbohydrate 46.1468462500018 g
- Cholesterol 15.2515625065405 mg
- Fat 6.15982312746744 g
- Fiber 1.14843746674061 g
- Protein 4.19354562502586 g
- Saturated Fat 3.75001500156266 g
- Serving Size 1 1 serving (77g)
- Sodium 53.1772500175225 mg
- Sugar 44.9984087832612 g
- Trans Fat 0.467982250172731 g
- Calories 261 calories
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 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. Print Add to Recipe Box Email a Friend
