This was okay, but a bit bland for our tastes. The basil didn't come through very well, and I had to add onion and salt to give a bit more flavor. It was easy to tweak, and pretty and colorful, but could have been better.
Very nice recipe. The rice comes out with a bit of creaminess from the butter, and it is a great use for summer's bounty of zucchini. We ended up with 6 servings as a side dish. Thanks for sharing! ZWT8
Reviewed for ZWT8 visit to France. Easy to make and made a great meal with a grilled chicken breast. I used gluten-free chicken stock/broth to make this meal gluten-free suitable. We really enjoyed this dish and its definitely a make again recipe for my family. Photo to be posted also.
So yummy! I used zucchini from our garden and I diced it and left them to drain with salt for an hour first. I also finished it with parsley as I had some extra. I made it as part of my "French feast" with Ma Leetle Petit Pois, Mustard Garlic Pork Tenderloin, and Glazed Carrots (Carottes Vichy). Made for ZWT 8!
Oh YUM, YUM, YUM! Mmm, this is a very pretty and super tasty pilaf! The zucchini and carrot add a lovely freshness and colour and the dried herbs go so well with them! I used dill in place of the basil as that's what I had on hand. Very yummy! I ate this as a main dish and that way it served two. THANKS SO MUCH for sharing this yummy recipe with us, Hokies! It will surely be made again! Made and reviewed for 1-2-3-Hits November 09.
This is a wonderful and versatile dish that would go well with many types of meat. I served mine with baked chicken and it was a great match. This was very easy to make with ingredients I always have on hand. Thanks for sharing your recipe! ETA: I used the leftovers to make fried rice for lunch the next day - just stir-fried it with a little butter and some soy sauce - it was terrific!
A lovely simple side dish, I cheated & did this in the rice cooker with grated carrot & zucchini and even toddler DD ate some so great way to sneak a serve of vegies into the kids. Thanks for posting!
I decided to cook it in the microwave. I put basil and butter together for 30 seconds at high. Then with the chicken stock 10 more minutes at high. I added the rice and carrot (1 carrot shredded) 8 minutes at high. Then at power 7 (medium-high) for 16 minutes. Then added the zucchini (that I peeled) and 5 minutes at high. It was ready. ANd I love the taste of the carrots. I may next time do it only with the carrots and omit the zucchini. Thanks Hokies. Made for Newest Zaar tag.
Healthy, nutritious, and easy. I agree with the reviewer who thought it was a bit bland but easy to tweak. I will probably add some green onion, soy sauce, and scrambled egg to make fried rice with the leftovers.
I really enjoyed this. I made it vegan by using some smart balance and veggie broth. I also didn't make it exactly like the recipe asked. I added garlic,onion, and lentils. I used fresh basil instead of dried, too. It still needed a little something though. I think next time I'm going to add 3 tsp of some salt and pepper.