Zucchini Pilaf Recipes

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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

VEGETABLE AND BARLEY PILAF



Vegetable and Barley Pilaf image

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large zucchini, quartered and sliced
1 large carrot, chopped
1 tablespoon butter
2 cups reduced-sodium chicken broth
1 cup quick-cooking barley
2 green onions, chopped
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

ZUCCHINI PILAF WITH ALMONDS



Zucchini Pilaf With Almonds image

Provided by Elaine Louie

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

For the rice:
1/2 cup slivered almonds
1/2 tablespoon butter
1/2 cup long grain rice
1 cup vegetable broth
1/2 teaspoon allspice
1/2 teaspoon salt
For the zucchini:
2 1/2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 pound zucchini , ends trimmed, halved lengthwise (or quartered if large) and cut into 1/3-inch slices
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of cayenne pepper
1/2 teaspoon salt
2 tablespoon currants or dark raisins
3 tablespoons chopped cilantro
Freshly ground black pepper
For the yogurt-garlic sauce:
1 cup Greek yogurt, or strained non-Greek yogurt
2 garlic cloves, finely chopped or pressed through a garlic press
1 tablespoon dried crushed mint
Pinch of cayenne
Salt and freshly ground pepper

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

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