Rating: 4 stars
41 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Recipe Summary

cook:
25 mins
additional:
10 mins
total:
55 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.

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  • Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Cook's Note:

Be sure not to remove lid at all during cooking process until ready to serve.

Nutrition Facts

366 calories; protein 8.3g; carbohydrates 71.1g; fat 5.3g; cholesterol 11.4mg; sodium 379.5mg. Full Nutrition
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