Pilaf with Summer Squash
Brighten up your summer table with this vibrant Pilaf with Summer Squash, a hearty yet light dish that celebrates the season's freshest produce. Fluffy, perfectly seasoned long-grain rice is infused with warm spices like cumin and smoked paprika, then studded with tender bites of zucchini and yellow squash for a burst of sunshine in every bite. Finished with zesty lemon and fresh parsley, this one-pot recipe is both flavorful and easy to make, requiring just 40 minutes from start to finish. Whether served as a wholesome side dish or a light vegetarian main, this summer squash pilaf is a delicious way to showcase the bounty of summer. Perfect for healthy weeknight dinners or casual entertaining, it’s a surefire crowd-pleaser that’s as beautiful as it is satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons lemon zest
- 1 tablespoons lemon juice (freshly squeezed)
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the long-grain rice to the saucepan and stir to coat it evenly with the oil and aromatics. Toast the rice for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth, then add the ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tightly fitting lid, and simmer for 10 minutes.
While the rice is cooking, dice the zucchini and yellow squash into small, even pieces.
After 10 minutes, uncover the pan and stir in the diced zucchini and yellow squash. Cover again and continue cooking for another 10 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let the pilaf sit, covered, for 5 minutes.
Fluff the pilaf with a fork, then gently stir in the fresh parsley, lemon zest, and lemon juice.
Taste and adjust the seasoning if necessary. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 20.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
