Pilaf With Summer Squash Recipe

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Pilaf With Summer Squash
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  1. In a heavy-bottomed pot heat the olive oil and butter on medium to medium-high heat.
  2. Add the rice, bulgar, onions, squash, and seasonings. Keep stirring as the rice loses the translucency that it got from the oil and goes white again. Be VERY careful not to burn it because scorched grain reeks and tastes horrible.
  3. Once most of the rice is white add the chicken stock.
  4. Bring to a boil. Cover and reduce heat.
  5. Simmer 12-15 minutes, stirring several times.
  6. Remove from heat and let stand, covered, for 5 minutes to finish absorbing the liquid.
  7. Variations can be made by substituting orzo or broken spaghetti for the bulgar, beef stock for the chicken stock, or carrots, peas, spinach, or other vegetables for the shredded squash.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.64 Kcal (434 kJ)
Calories from fat 49.34 Kcal
% Daily Value*
Total Fat 5.48g 8%
Cholesterol 8.69mg 3%
Sodium 172.59mg 7%
Potassium 162.82mg 3%
Total Carbs 8.96g 3%
Sugars 2.99g 12%
Dietary Fiber 1.3g 5%
Protein 4.65g 9%
Vitamin C 2.7mg 4%
Iron 0.1mg 0%
Calcium 10.3mg 1%
Amount Per 100 g
Calories 62.89 Kcal (263 kJ)
Calories from fat 29.94 Kcal
% Daily Value*
Total Fat 3.33g 8%
Cholesterol 5.27mg 3%
Sodium 104.73mg 7%
Potassium 98.8mg 3%
Total Carbs 5.44g 3%
Sugars 1.81g 12%
Dietary Fiber 0.79g 5%
Protein 2.82g 9%
Vitamin C 1.6mg 4%
Calcium 6.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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