ZUCCHINI RICE PILAF
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
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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 until rice is tender, about 5 minutes longer.
Nutrition Facts : Calories 231 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 318mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
ZUCCHINI RICE PILAF
Adapted from Quick Cooking Dec 2001 recipe. A very pretty side dish that goes well with a variety of meats.
Provided by HokiesMom
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
- Stir in the rice and carrot.
- Reduce heat; cover and simmer for 10 minutes.
- Add zucchini slices and simmer another 10 minutes or until zucchini is tender.
Nutrition Facts : Calories 258.8, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 113, Carbohydrate 41.9, Fiber 1.6, Sugar 2.2, Protein 7.1
RICE PILAF GARDEN STYLE
Steps:
- In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.
ZUCCHINI & BROWN RICE PILAF WITH BOCA CRUMBLES
Jazz up a brown rice side dish with a vibrant combination of sliced zucchini and mushrooms, diced tomatoes and Boca crumbles.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook zucchini and mushrooms in dressing in large skillet on medium-high heat 3 min., stirring frequently. Spoon vegetables to one side of skillet.
- Add remaining ingredients to other side of skillet; simmer on medium-low heat 5 min.
- Remove from heat; cover. Let stand 5 min. or until rice is tender.
Nutrition Facts : Calories 260, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR
Make and share this Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par recipe from Food.com.
Provided by MarieRynr
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
- Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
- Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.
ZUCCHINI PILAF WITH ALMONDS
Steps:
- For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
- In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
- For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
- For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
- When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 734 milligrams, Sugar 10 grams, TransFat 0 grams
ORZO AND RICE PILAF WITH VEGETABLES
Categories Onion Pasta Side Sauté Quick & Easy Almond Celery Carrot Zucchini Spring Parsley Gourmet Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 15
Steps:
- Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
- Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.
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