Mediterranean Vegetable Pilaf
Creamy Mediterranean vegetable pilaf made with zucchini, red pepper and eggplant and flavored with fresh garlic and oregano.
Servings 6 servings
Calories 280kcal
Equipment
- large skillet I used a 25 cm / 10 inch All Clad pan.
Ingredients
- 1.5 cups short grain rice or other type, see recipe notes.
- 3.5 cups water or about 3 cups for long grain rice
- 0.5 cup red onion
- 1 zucchini
- 1 red pepper
- 1 eggplant
- 3 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1.5 teaspoons salt
Instructions
- Cut the zucchini, red pepper and eggplant into small cubes. Finely dice the onion and thinly slice or mince/mash the garlic.
- Heat the olive oil in a skillet on high. When the oil is hot add the aromatics, vegetables, salt and oregano.
- Sauté until the vegetables are reduced (5-7 minutes), then add the rice and 3 cups of water.
- Cover and simmer over medium-low heat for 15-17 minutes until the rice is fully cooked.
Nutrition
Calories: 280kcal | Carbohydrates: 48g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 588mg | Potassium: 374mg | Fiber: 5g | Sugar: 5g | Vitamin A: 716IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 3mg