Its Thyme For Rice Pilaf Recipes

RICE PILAF WITH THYME

Steps:

• In a medium saucepan, melt butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is golden, 8 to 9 minutes. Add broth, and bring to a boil. Stir in rice and thyme.
• Reduce to a simmer; cover, and cook until rice is just tender, 15 to 17 minutes. Let stand 5 minutes; fluff with a fork.

IT'S THYME FOR RICE PILAF

Steps:

• Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
• Remove vegetables from pan and set aside.
• Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
• Do not burn rice.
• Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
• Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
• Fluff with fork before serving.
• Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.

THYME-SCENTED PILAF

Steps:

• Melt the butter in a medium pot over medium heat. Add the orzo, thyme, shallots and garlic and cook until the orzo is golden brown and the shallots are softened, 3 to 4 minutes. Stir in the rice, then add the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes. Fluff with a fork and serve.

HERBED RICE PILAF

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

RICE PILAF WITH HERBS

Steps:

• In skillet, saute rice, celery, and onion in butter until the rice is browned.
• Place in a greased 2 quart casserole.
• Combine all remaining ingredients; pour over rice.
• Cover and bake at 325F degrees for 50 minutes or until rice is done.

AWESOME RICE PILAF

Steps:

• 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.

NUTTY BROWN RICE PILAF

Steps:

• In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
• Add rice; cook, stirring for 1 minute.
• Add stock, currants and lemon rind; bring to a boil.
• Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
• Let stand, covered for 5 minutes.
• Fluff with fork and sprinkle with pine nuts and onions.

RICE PILAF

Steps:

• In large skillet, brown rice in oil, stirring constantly.
• Blend in soup mix and pepper.
• Stir in water; bring to a boil.
• Reduce heat, cover and simmer for 15 minutes or until rice is tender.
• Stir in peas.
• Cover and cook for 5 minutes.