Zucchini Rice Pilaf
Nutritional Info
Calories 141 (26% from fat)
Fat 4 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 278 mg.
Carb. 24 gram
Fiber 2 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 3 gram
Ingredients
2 Tbsp. olive oil (DIVIDED)
1 cup jasmine rice
2 cups reduced sodium vegetable or chicken broth
2 cups onion, finely chopped
3 cloves (3 tsp.) garlic, minced
2 medium zucchini (about 7 oz. each), diced
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. black pepper
1/2 tsp. salt (or to taste)
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh dill, chopped (optional)
Juice of half a lemon (About 3 Tbsp.) optional, for a fresh finish.
Upgrade your dinner game with this vibrant, veggie-packed rice pilaf! Lightly toasted grains meet tender zucchini, aromatic spices, and fresh herbs for a side dish that’s both comforting and energizing. Top it off with a squeeze of lemon for a burst of brightness,
1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir frequently for 2–3 minutes, until it’s lightly toasted and fragrant.
2. Pour the chicken or vegetable broth into the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is absorbed—fluff with a fork when done.
3. While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until it softens.
4. Stir in the minced garlic and diced zucchini, cooking for an additional 5–7 minutes or until the zucchini is tender but not mushy.
5. Sprinkle in the cumin, turmeric, black pepper, and salt. Cook for another 1–2 minutes, stirring, to allow the spices to become aromatic. If the rice isn’t done yet, take it off the heat and set aside.
6. Once the rice is fully cooked, add the rice to the skillet and gently fold everything together, ensuring the grains are evenly coated with the spices and mixed with the vegetables.
7. Remove from heat and stir in the fresh parsley and dill (if using). For a bright, fresh flavor, squeeze a bit of lemon juice over the pilaf just before serving.
8. Divide into 8 servings and enjoy.
Yield: 8 Servings
