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My review
Awesome Rice Pilaf
tooshay
"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."
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Ingredients
55 m servings 376 calsOriginal recipe yields 8 servings
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- US
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Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Cook's Note:
- Be sure not to remove lid at all during cooking process until ready to serve.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 376 calories; 5.6 g fat; 71.8 g carbohydrates; 9 g protein; 15 mg cholesterol; 1040 mg sodium. Full nutrition
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Reviews
Read all reviews 2933 Ratings
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Most helpful positive review
12/30/2013
In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about...
Most helpful critical review
12/12/2012
I was a bit disappointed.... It smelled and looked great, but the taste was just so-so. Also a bit too mushy. I think if I made it again, I'd eliminate the canned peas. But all in all, it was...
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12/30/2013
In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about...
1/7/2013
Yes, this WAS awesome! Hubs and I both loved it! It's colorful, flavorful, and interestingly different from most rice side dishes. I did add the optional saffron and really would recommend no...
4/14/2013
I made this with a couple of omissions; I didn't have the red pepper on hand and not sure it needed it. I also left out the corn and celery since I was looking for a traditional, simple recipe. ...
12/4/2014
I make this once a month just to change up the rice. It turns out perfect everytime, and the flavour is awesome!. I use basmatti rice, because that is usually what i have at home, and just use c...
2/1/2015
Smelled fantastic and was just as good tasting. I substituted cumin, curry and turmeric for the saffron, thyme and parsley. Also combined half royal rice mixture and half white rice for higher f...
12/4/2012
This was very nice. I did not have any corn so had to leave it out. Served it with Tonkatsu and Tonkatsu sauce both from AR. Good dinner. I think that next time that I make this I will add s...
10/27/2016
This was a very nice dish. Didn't have any saffron but it was lovely anyway. I served this with Korean Beef Bowl. The two dishes went so well together. Thanks for the recipe.