Yellow Squash and Zucchini Rice Pilaf
Summer squash rice pilaf is a tasty and easy side dish. Tender carrots, zucchini and yellow squash are mixed with creamy rice. Best part is, it pairs well with pretty much anything!
- 1 tablespoon butter
- 1 cup sliced carrots
- ½ cup chopped onions
- 2 cups broth low-sodium chicken or veggie
- ⅔ cup long grain rice
- 1 cup sliced yellow squash
- 1 cup sliced zucchini
- Fresh herbs of your choice (optional) basil, parsley, oregano, thyme, dill, etc
- salt and pepper to taste
Melt butter in a large sauce pan over medium high heat, cook carrots and onions until tender-about 5 minutes.
Stir in broth, rice, salt and pepper and bring everything to a boil. Reduce the heat to simmer. Cover and simmer for 13 minutes.
Uncover and stir, making sure remove any rice that may be sticking to the bottom of the sauce pan. Mix in yellow squash and zucchini.
Recover and simmer an additional 5-10 mins, or until the rice is tender.
If desired, garnish individual servings with your favorite fresh herbs and salt and pepper.
Sodium: 288mg | Calcium: 18mg | Sugar: 1.7g | Fiber: 1g | Potassium: 199mg | Cholesterol: 4mg | Calories: 92kcal | Saturated Fat: 1.1g | Fat: 1.9g | Protein: 2.9g | Carbohydrates: 15.6g | Iron: 1mg