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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
roast:
15 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400F. Cook rice pilaf mix according to package directions, except omit butter or oil.

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  • 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.

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

244 calories; fat 9g; saturated fat 1g; carbohydrates 37g; mono fat 6g; poly fat 2g; insoluble fiber 4g; protein 4g; vitamin a 7288.5IU; vitamin c 5.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 56.4mcg; sodium 349mg; potassium 306mg; calcium 40.4mg; iron 1.4mg.
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