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Autumn Vegetable Pilaf
Ingredients
-
1
6 - 7.2 ounce package package rice pilaf mix
-
2
tablespoons olive oil
-
2
cloves garlic, minced
-
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
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1/3
cup chopped pecans or walnuts, toasted
-
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
- Variation 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)
- Servings Per Recipe 6,
- Calories 244,
- Protein (gm) 4,
- Carbohydrate (gm) 37,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 7289,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Sodium (mg) 349,
- Potassium (mg) 306,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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