Autumn Vegetable Pilaf

The seasoning packet from the rice mix adds flavor to this easy side dish full of sweet potatoes and zucchini. Choose any style rice mix you like.

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Makes:
6 servings
Prep:
15 mins
Roast:
15 mins 400°F
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Autumn Vegetable Pilaf

Ingredients
1
6 ounce package package rice pilaf mix
2
tablespoons olive oil
2
1
teaspoon dried thyme, crushed
1
large sweet potato or carrot, peeled and cut into 1/2-inch cubes
1
medium zucchini, halved lengthwise and cut into 1/2-inch pieces
1
small red onion, cut into wedges
1
tablespoon cider vinegar

Directions

  1. Preheat oven to 400F. Cook rice pilaf mix according to package directions, except omit butter or oil.
  2. Meanwhile, in a large bowl, stir together the oil, garlic, and thyme. Add sweet potato, zucchini, and onion; stir to coat. Spread vegetables in a single layer in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 15 to 20 minutes or until vegetables are light brown and tender, stirring occasionally. Stir roasted vegetables, nuts, and vinegar into hot rice pilaf. Makes 6 servings.

From the Test Kitchen

Spring Vegetable Pilaf:

Prepare as above, except substitute 1 medium red, yellow, or orange sweet pepper, seeded and cut into bite-size strips, and 1 pound asparagus, trimmed and cut into 1-inch pieces, for the sweet potato and zucchini.

Nutrition Facts

(Autumn Vegetable Pilaf)
    Per serving:
  • 244 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 349 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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