Rice Pilaf With Herbs Recipes

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HERBED BROWN RICE PILAF



Herbed Brown Rice Pilaf image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h7m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 shallot, chopped
1 cup long-grain brown rice
Kosher salt and freshly ground pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
3 green onions, thinly sliced

Steps:

  • Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
  • Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
  • Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

HERBED RICE PILAF



Herbed Rice Pilaf image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 cup long-grain white rice
1 small onion, chopped
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups chicken stock
2 tablespoons fresh flat-leaf parsley, chopped

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.

HERBED RICE PILAF



Herbed Rice Pilaf image

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter, cubed
2-1/2 cups water
1 package (2 to 2-1/2 ounces) chicken noodle soup mix
1 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
2 tablespoons fresh minced parsley
1 tablespoon chopped pimientos, optional

Steps:

  • In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

Nutrition Facts : Calories 226 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GARLIC-HERB ORZO PILAF



Garlic-Herb Orzo Pilaf image

"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1/2 cup uncooked orzo pasta
1/2 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/3 cup water
3 green onions, thinly sliced
1/3 cup thinly sliced fresh basil leaves
1/4 cup minced fresh parsley
1/4 teaspoon salt

Steps:

  • In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

ANN'S RICE PILAF



Ann's Rice Pilaf image

This is a quick and easy family favorite that is asked for at home and at potlucks and parties. What makes this recipe so good is the endless ways that you can season it. It's also easily converted for a very large amount. I have made it for as little as my husband and I all the way to a group of 80 for my son's engagement party. Use Greek, Old Bay®, seasoned salt, garlic powder - endless possibilities.

Provided by Ann Bray

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 8

2 teaspoons chicken bouillon granules
2 cups water
¼ cup butter
¾ cup broken pieces vermicelli pasta
1 cup long grain white rice
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon Greek seasoning, or to taste

Steps:

  • Dissolve chicken bouillon in water in a bowl.
  • Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
  • Pour bouillon mixture into the skillet with the vermicelli.
  • Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 54 g, Cholesterol 30.6 mg, Fat 12.5 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 7.5 g, Sodium 1122.7 mg, Sugar 0.9 g

RICE PILAF WITH HERBS



Rice Pilaf with Herbs image

Make and share this Rice Pilaf with Herbs recipe from Food.com.

Provided by MizzNezz

Categories     Long Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 cups long grain rice
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon oregano
3/4 teaspoon thyme
1/2 teaspoon basil

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.

RICE WITH HERBES DE PROVENCE



Rice with Herbes de Provence image

This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.

Provided by Jennifer Green

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup white rice
2 cups chicken stock
1 ½ teaspoons herbes de Provence
1 pinch sea salt
1 pinch pepper

Steps:

  • In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 37.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 82.4 mg, Sugar 0.1 g

RICE, RAISIN, AND HERB PILAF



Rice, Raisin, and Herb Pilaf image

Categories     Herb     Nut     Rice     Side     Quick & Easy     Dried Fruit     Raisin     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup olive oil
2 1/2 cups chopped onions
1 cup long-grain white rice
1 1/2 cups low-salt chicken broth
1/2 cup golden raisins
2 tablespoons fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup pine nuts, toasted
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill

Steps:

  • Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.

CUMIN HERB RICE PILAF



Cumin Herb Rice Pilaf image

Categories     Herb     Rice     Side     Quick & Easy     Spice     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 teaspoons cumin seeds
1 large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
2 tablespoons olive oil
1 1/4 cups long-grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

  • Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
  • Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
  • Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
  • Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.

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