Veggie Pilaf

I tend to get stuck in a rut when it comes to veggies. So I recently combined a couple of my favorite veggie sides to try and get a fresh flavor from an old favorite. I posted about my favorite spice combination for vegetables. I decided to use the same seasoning for my favorite vegetables, but make it into a pilaf. I typically use what I have on hand for veggies for a rice pilaf. This time was no different. It’s a beautiful side dish that is so easy to put together. I have found that it’s easiest to use cooked rice, just like when you make fried rice. I try to plan ahead so I can have my rice cooked and ready to go. It works the best if I start my rice when I start the rest of my meal prep. That way, when the meal is almost ready to go on the table, I can mix the rice and sautéed veggies. If you’re looking to do something even more low carb, use cauliflower rice instead of regular rice. Either way, this is a light and delicious vegetable side dish.

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Veggie Pilaf
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This veggie pilaf is a great way to add color to your meal and spice up your vegetables. This simple pilaf combines zucchini, squash, green beans and peas.
Course: Side Dish
Cuisine: American
Servings: 6
Author: Lisa Coffman
  • 1 Tbsp olive oil
  • 1 medium yellow summer squash thinly sliced
  • 1 medium zucchini thinly sliced
  • 1 cup green beans cooked
  • 1 cup green peas cooked
  • 2 cups rice cooked
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp lemon pepper
  • salt to taste
  1. Heat the oil in a large skillet.
  2. Sauté the squash and zucchini for 5- 10 minutes, or until tender.
  3. Add the green beans, peas and rice.
  4. Cook for an additional minute.
  5. Add the seasonings and cook for 1 - 2 minutes.
  6. Adjust seasonings to taste and serve hot.

Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 4 Smart Points/4 Points
PER SERVING: 137 calories; 2.7g fat; .4g saturated fat; 25g carbohydrates; 2.8g sugar; 3.7g protein; 2.6g fiber

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