Awesome Rice Pilaf Recipe - Allrecipes.com
Awesome Rice Pilaf Recipe
  • READY IN 55 mins

Awesome Rice Pilaf

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. 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.
  2. 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.
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Footnotes

  • Cook's Note:
  • Be sure not to remove lid at all during cooking process until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 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 not omitting it. It adds a unique and appealing flavor as well as a rich and beautiful color. I used both frozen corn and frozen peas, adding both, straight from the freezer, at the end - no need to cook them with the rice! This, along with Swiss Chard Sautéed with Lime, was an ideal side dish for Spanish Style Albondigas in a Sunny Mediterranean Sauce, both recipes from this site.

 
Most Helpful Critical Review
Dec 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 okay.

 
Dec 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 using the frozen peas and corn and adding them at the end. This adds a nice additional texture to the dish. The reason I wrote the saffron as optional is because it is pricey and not a typical household staple. I do agree that it is worth using if you can, it does add a rich warmth and beautiful color to the dish. It's best to steep it first in warm broth. This recipe really lends itself well to adaptation because of the simplicity of its ingredients. Adding turmeric, chili powder, curry, ginger, jalapeno etc. Could transform this to your perfect side. Have fun with it! The leftovers are a wonderful lunch the next day!

 
Apr 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. It turned out great and we absolutely loved it. No more rice pilaf from a box for us!

 
Apr 06, 2013

Loved it but added chicken, tumeric, and ginger.

 
Dec 04, 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 some chiles or jalapenos. I think that this would notch up the flavor a little. Thanks so much for posting the recipe

 
Aug 28, 2014

Yes this is absolutely awesome!!! My husband even ate this AND LIKED IT ALOT!! I didn't have the peas, but it seemed to be great without them. I used EV olive oil instead of butter to make it even healthier. I highly recommend it!

 
Mar 17, 2014

Ehhh...this was okay, nothing great. Subbed brown rice, cut lemon pepper In half & forgot peas...very forgettable & won' be making again. This is one of those side dishes you have to remake into something else, as it is not interesting enough to eat again.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 71.8 g
  • 23%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 1088 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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