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
QUINOA SQUASH PILAF
"This is a wonderful recipe with different flavors and plenty of good-for-you ingredients," Annette Spiegler promises from Arlington Heights, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ZUCCHINI KöFTE WITH BEET-BULGUR PILAF
Provided by Gina Marie Miraglia Eriquez
Categories Cocktail Party Vegetarian Dinner Almond Chickpea Beet Zucchini Pan-Fry Bulgur Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- Make köfte:
- Coarsely grate zucchini in a food processor fitted with the medium shredding disk. Toss with 1 teaspoon salt in a colander. Let stand 10 minutes.
- Pulse garlic, parsley, and cilantro in food processor until finely chopped.
- Wrap zucchini in a kitchen towel (not terry cloth) and twist to wring out as much liquid as possible.
- Mash chickpeas:
- With a fork, then toss with zucchini, garlic mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a large bowl. Roll 2-tablespoons portions into balls and chill köfte in a 4-sided sheet pan while making bulgur.
- Make bulgur:
- Cook onion and garlic in oil and butter in a deep 10-inch heavy skillet over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Stir in bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until fragrant and a shade darker, about 4 minutes.
- Stir in beets (but not greens) and water and bring to a boil. Reduce heat to low and simmer, covered, until water is absorbed and beets are tender, about 20 minutes. Stir in greens and cook until just wilted, about 1 minute. Fluff bulgur with a fork, then sprinkle with almonds.
- Fry köfte:
- Heat 1 inch oil in a deep 12-inch heavy skillet over medium heat until it shimmers. Fry köfte in 2 batches, turning once, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
- Make sauce:
- Stir together yogurt, garlic, cilantro, and 1/8 teaspoon salt.
- Serve warm köfte and bulgur with sauce.
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
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
BARLEY-ZUCCHINI PILAF
Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon juice in the water can be used with good results.
Provided by Tebo3759
Categories Grains
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in frypan.
- Add onion and garlic and saute until tender (about 5 minutes).
- Add broth, thyme, seasonings, carrot and barley.
- Stir and bring to a boil.
- Transfer to a 2 1/2 quart casserole dish.
- Cover and bake 40 minutes.
- Stir in zucchini and parsley.
- Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
- For Vegetarian use the water.
Nutrition Facts : Calories 293.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 4.5, Sodium 240.4, Carbohydrate 51.1, Fiber 9.7, Sugar 6.7, Protein 10.5
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