Vegetable Pilaf

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Vegetable Pilaf

Vegetable Pilaf
Number of Servings: 8 Total Preparation Time: 1 hour
Actual Cooking Time: 15 to 30 minutes Source: MM User
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Special Features: Vegetarian

Vegetables and cheese make this rice special.


4 Tablespoons Butter or margarine
1 pound small red Potatoes, cut into 1/4 inch thick slices
3 green Onions, cut into 1 inch pieces
2 medium-sized Carrots, diced
3 cups Water
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 chicken-flavored Bouillon cubes or envelopes
1 1/2 cups regular long-grain Rice
1 15 1/4-19 oz can red kidney Beans,drained
1 cup frozen Peas
1/4 cup grated Parmesan cheese
1/2 4 ounce package Mozzarella cheese, shredded (1/2 cup)


1. In 12 inch skilet over medium-high heat, in hot butter or margarine, cook potato slices, green onions, and carrots, stirring frequently, until lightly browned, about 5 min. Add water, salt, pepper and chicken bouillon; over high heat, heat to boiling. Add rice; heat to boiling. Reduce heat to low; cover and simmer 20 min. or until rice and vegetables are tender and all liquid is absorbed.
2. Into rice mixture in skillet, stir kidney beans, frozen peas, Parmesan and mozzarella; cook, stirring gently, until beans and peas are heated through and cheese melts.

Nutrient Information
Calories: 230
Total Fat: 8 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat:
Sodium: 864 mg
Carbohydrates: 31 g
Protein: 9 g
Fiber: 7 g
Vitamin A: 4755 IU
Vitamin C:
Calcium: 119 mg

Cook's Notes:

Low in cholesterol
A good source of vitamin A, calcium, and iron.

Omit the added salt and use low-sodium chicken broth to adjust the saltiness of this dish.