Pilaf With Summer Squash Recipe

Name: Pilaf With Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long grain white rice; 1 cup Bulgar wheat; 6 cups chicken stock (If you don't have homemade stock I recommend Tones Soup Base. Ordinary bullion cubes don't have enou); 1 onion, chopped; 1 cup summer squash, shredded (go ahead and use up that big, tough one); 1/2 teaspoon cumin; 1/4 teaspoon celery seed; 1 garlic clove, minced; 2 tablespoons olive oil; 2 tablespoons butter; salt and pepper

Servings: persons

2 cups long grain white rice
1 cup Bulgar wheat
6 cups chicken stock (If you don't have homemade stock I recommend Tones Soup Base. Ordinary bullion cubes don't have enou)
1 onion, chopped
1 cup summer squash, shredded (go ahead and use up that big, tough one)
1/2 teaspoon cumin
1/4 teaspoon celery seed
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons butter
salt and pepper

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.

1093

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups long grain white rice, 1 cup Bulgar wheat, 6 cups chicken stock (If you don't have homemade stock I recommend Tones Soup Base. Ordinary bullion cubes don't have enou), 1 onion, chopped, and more.

Yes, Pilaf With Summer Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pilaf With Summer Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions