A simple no-bake sweet treat is this banana split cake. Ideal for the sweltering summer months when turning on the oven is intolerable.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 small red bell pepper, diced
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 3 cups white rice
- 1 (8.75 ounce) can no-salt-added sweet corn, drained
- 1 (15 ounce) can no-salt-added sweet peas, drained
- 5 ½ cups chicken broth
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons lemon pepper
- 2 teaspoons dried crushed parsley
- 4 pinches dried crushed thyme
- 1 pinch saffron (Optional)
- salt and ground black pepper to taste
Instructions
- 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.
- Be sure not to remove lid at all during cooking process until you’re ready to serve.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 380 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad but it just needs “something”. I made it to go with another recipe for shish kabob and my guest and I both agreed it was more like a pseudo “fried rice” recipe than pilaf….but it was still good…..
I just added some spiced chicken pieces and it was delicious
It’s okay. I did not use canned peas as I didn’t have any but if i were to use peas I would have used frozen as well as frozen corn. The saffron although expensive is a necessity for this recipe. I usually hate rice but this was delicious and made a lot. I eliminated the lemon pepper because of my husband but would be curious to try next time.
I did not love this recipe, added the saffron which I think is what I most disliked. Used frozen peas and also added brocollini, makes a lot! It was ok but needed more flavor
Wow, this went perfect with grilled pork chops!! I used frozen peas and corn and threw them in the pan at the end of sauteing all of the other veggies. Was skeptical of the celery and also the lea and perrins, but everything ended up tasting perfect together 🙂
At least one of the ingredients gave this a peculiar smell and taste – perhaps the Worsestershire sauce or the soy sauce. I did not have any saffron. I added frozen peas and corn after it came off the stove and let them heat up while the rice sat for 15 minutes. I wish that allrecipes would give authors the opportunity to withdraw recipes to make improvements. Not everyone reads the reviews before making the recipes.
I made it with everything except the bell pepper, because I didn’t have it. Yum! Lots of great flavor. I paired it with Ahi Steaks.
I found this dish very bland
Too big of a batch for a side, it was hard to get it to the tenderness desired with out making some of seem mushy
There was just way too much going on with this pilaf. I was looking for something a little more substantial that plain white rice, but this had too much. It was like someone just started throwing everything they had in the pantry into this recipe without regards with how it would taste together. I think what really killed it was the Worcestershire sauce. Won’t be making this again.
I love rice pilaf and this recipe is a definite keeper, hubby loved it. Will enjoy leftovers with dinner tonite.
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.
so glad I found this I used to use a box but not anymore
I made this dish for a potluck dinner. I used a blend of brown rice with a variety of wild rices, and I added chicken, which I sautéed beforehand. I also substituted gourmet frozen sweet peas, which weren’t mushy at all. As a result, it turned out to be a very colourful dish, and it was a big hit with my friends! I had increased the quantity to allow for leftovers at home, and my husband is in love with this recipe. I will definitely be making it again.
Really good. I was going to make fried rice but decided on this to accompany a baked lemon chicken dish instead. Followed the recipe but I had to omit the corn because one of my family doesn’t eat it. I’m sure corn would be a good add. I was cooking for seven and there still was lots left over. Will make again.
This was great. Excellent recipe to personalize. Thanks
above average, better than some restaurants. Young adult commented on good flavor also and suggested adding eggs. will make again and follow recipe more closely, surely it will be even better. Liked the jalapeno addition at the end, as a side to mix in per serving plate. Tried a plate with Ginger, and another with Turmeric. would prefer to use Saffron next time. this first time, used what was on hand, a couple baby carrots, a can of mixed peas and carrots, frozen red pepper, was out of thyme, saffron and soy sauce, used 50% extra Worcestershire sauce, substituted celery seed for celery, forgot the onion, used all other ingredients, lemon pepper and chicken broth, omitted additional salt and pepper. Giving it a 5 instead of a 4, as my adjustments due to what was on hand when I had a craving for good rice has changed the flavor a little. Prep time was 0, just started cooking and adding.
I will make this again. It was delicious. I used frozen corn, peas and green beans. As a note I added the minced garlic after softening the carrots, onions and celery. When the Garlic released its aroma (approx. 1 minute) I then added the remaining ingredients.
It was good but nobody commented it during dinner which means I will probably not make it again.
Good. Makes a ton of food.
We liked the recipe…I made it with a few changes: I sautéed just for a couple minutes the onion and celery in lemon pepper olive oil then added everything else and cooked it until the rice was done. I didn’t have lemon pepper on hand, so used lemon pepper oil instead. Also I used a wild rice medley instead of just white rice. The cook time for the rice took a bit longer, but it worked out as I did it. I also used canned corn but frozen carrots and peas, and fresh red pepper. It was a tastie side dish with our grilled salmon.