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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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
1 cup: 231 calories, 6g fat (4g saturated fat), 15mg cholesterol, 318mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

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