Zucchini Rice Pilaf
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 139 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 25 g |
| fibre | 2 g |
| chol | 1 mg |
| sodium | 881 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 1 |
| vit C | 8 |
| folate | 8 |
Ingredients
- 1 tsp vegetable oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup parboiled rice
- 1 cup sodium-reduced chicken stock
- 1 small zucchini, diced
Preparation
In saucepan, heat vegetable oil over medium heat. Fry onion, garlic, salt and pepper until softened, about 4 minutes.
Add rice; fry, stirring, for 1 minute. Stir in chicken stock; cover and cook until rice is tender and no liquid remains, about 20 minutes.
Stir in zucchini, let stand for 5 minutes. Fluff with fork.
Source : Canadian Living Magazine: May 2006
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