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.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
Makes 6 servings.
Ingredients
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1 6- to 7.2-ounce package package rice pilaf mix
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon dried thyme, crushed
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1 large sweet potato or carrot, peeled and cut into 1/2-inch cubes
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1 medium zucchini, halved lengthwise and cut into 1/2-inch pieces
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1 small red onion, cut into wedges
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1/3 cup chopped pecans or walnuts, toasted
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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.
3.
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 information
Calories 244, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 349 mg, Carbohydrate 37 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 4%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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