Best Zucchini Rice Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR



Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par image

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

1 medium zucchini, cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onion, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
4 -5 basil leaves, cut into thin strips

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 RICE PILAF



Zucchini Rice Pilaf image

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

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

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



Zucchini Rice Pilaf image

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

1/2 teaspoon dried basil
2 tablespoons butter
2 1/2 cups fat-free low-sodium chicken broth
1 cup uncooked long grain rice
1/2 cup shredded carrot
1 medium zucchini, halved and thinly sliced

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

ZUCCHINI & BROWN RICE PILAF WITH BOCA CRUMBLES



Zucchini & Brown Rice Pilaf with BOCA Crumbles image

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

3 small zucchini, halved, sliced (1 lb.)
1/2 lb. sliced fresh mushrooms
2 Tbsp. KRAFT Lite House Italian Dressing
2 cups instant brown rice, uncooked
1-2/3 cups water
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup frozen BOCA Veggie Ground Crumbles

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #side-dishes     #rice     #vegetables     #easy     #beginner-cook     #dinner-party     #low-fat     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #healthy-2     #low-in-something     #pasta-rice-and-grains     #long-grain-rice     #carrots     #squash     #equipment

Related Topics