Garden Vegetable Rice Pilaf

Garden Vegetable Rice Pilaf Pin Words

It is so nice to have a healthy meal at your fingertips.  This recipe of Garden Vegetable Rice Pilaf is very easy to throw together and it also freezes great.  I do not put the zucchini in the pilaf if I am going to freeze it.  Lots of people do freeze zukes but I don’t like them that way.  I like the crisp fresh texture so I add them right before serving.

Garden Vegetable Rice Pilaf
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
Ingredients
  • 1 cup rice
  • 1 cup vegetable broth
  • 2 carrots, cut into discs
  • 1 can diced tomatoes (15 oz. or so) with the liquid
  • 1 to 2 zucchini cut into discs (only buy this if you are serving now and not freezing - yes, you can freeze zucchini but it is so much better fresh)
  • 1 small onion, diced
  • 1 small green bell pepper, chopped
  • ⅓ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Heat about 3 tablespoons of water in a skillet that has a tight fitting lid.
  2. Add the zucchini and quickly saute for about 3-4 minutes.
  3. Remove the zucchini and set aside.
  4. Boil the carrots for 15 to 20 minutes until easily pierced with a fork. Set aside.
  5. Add the onion and bell pepper to the skillet and saute about 10 minutes.
  6. Add the uncooked rice, the tomatoes with it's liquid, broth, basil, rosemary, salt and pepper.
  7. Bring to a boil and then cover.
  8. Lower the heat and simmer 20 minutes.
  9. The liquid should be absorbed by this time.
  10. Right before serving - add the zucchini and carrots and toss.
  11. IF FREEZING.
  12. Freeze the pilaf before adding the zucchini for the freshest texture.
  13. Please follow any of the directions defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
  14. TO SERVE AFTER FREEZING:
  15. Take out of the freezer the day before. Let it defrost in the refrigerator at least 24 hours. Quickly saute fresh sliced zucchini and then toss with the pilaf. Heat through in a skillet.
  16. Serve with a nice big piece of Italian bread and a salad.
Serving size: 1 to 1-1/2 cup each

Garden Vegetable Rice Pilaf Eating Word


Comments

Garden Vegetable Rice Pilaf — 12 Comments

  1. This looks so good, and it’s so easy to make. I made something similar to this last night, and I definitely agree with you that fresh zucchini tastes way better than frozen zucchini. I think I’m going to have to make a big batch of this.

  2. This looks delicious! I’ll have to pin this for later. I like having a variety of options for rice–the plain stuff gets so boring!

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