Rice Pilaf with Summer Veggies

This rice pilaf with summer veggies is creamy and delicious. It pairs well with pretty much anything and you can add your favorite veggies to make it your own.

I love all the beautiful fresh produce available in the summer. If you are looking for some wonderful fresh veggies, check out your local farmer’s market or little roadside stands. You will find inexpensive, locally grown veggies that just taste better.

For this recipe, I used carrots, yellow squash and zucchini, but you could also use peas, asparagus, bell peppers or whatever sounds good to you. Don’t leave out the fresh herbs! They make this dish so fresh and wonderful. Feel free to add some parmesan at the end as well.

I paired this with some grilled or sauteed shrimp, but it would seriously go well with chicken, pork, or beef too. This recipe makes about 8 servings, so go ahead and double it if you need to feed a crowd.

You’ll need:

• 1 onion, diced
• 2 T butter
• 1 c thinly sliced carrots
• 2/3 c long grain rice
• 2 c low sodium chicken or vegetable broth
• 1 c sliced yellow squash
• 1 c sliced zucchini
• salt and pepper to taste
• lots of fresh herbs (chopped basil, parsley, thyme, dill, etc)

Melt the butter in a large saucepan over medium high heat. Cook onions and carrots for about 5 minutes.

Stir in the broth, rice, some salt and pepper, and bring it to a boil.

Cover and reduce the heat to low and simmer for about 12 minutes.

Stir in the yellow squash and zucchini, then recover and simmer for another 5-10 minutes or until all the liquid has cooked out.

Remove from heat and stir in whatever fresh herbs you are using. I used parsley and basil because that’s what I had readily available in my garden, but you can use whatever herbs you like.

Finally, top with some parmesan cheese if desired.

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Rice Pilaf with Summer Veggies

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By Denise Palma – Serves: 8

Ingredients

• 1 onion, diced
• 2 T butter
• 1 c thinly sliced carrots
• 2/3 c long grain rice
• 2 c low sodium chicken or vegetable broth
• 1 c sliced yellow squash
• 1 c sliced zucchini
• salt and pepper to taste
• lots of fresh herbs (chopped basil, parsley, thyme, dill, etc)

Instructions

1

Melt the butter in a large saucepan over medium high heat.

2

Cook onions and carrots for about 5 minutes.

3

Stir in the broth, rice, some salt and pepper, and bring it to a boil.

4

Cover and reduce the heat to low and simmer for about 12 minutes.

5

Stir in the yellow squash and zucchini, then recover and simmer for another 5-10 minutes or until all the liquid has cooked out.

6

Remove from heat and stir in whatever fresh herbs you are using. I used parsley and basil because that's what I had readily available in my garden, but you can use whatever herbs you like.

7

Finally, top with some parmesan cheese if desired.