Rice Pilaf With Thyme Recipes

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RICE PILAF WITH THYME, LEMON AND GARLIC



Rice Pilaf with Thyme, Lemon and Garlic image

Time 30m

Yield 8 Servings

Number Of Ingredients 11

2 Tbsp. olive oil
2 medium shallots, finely chopped
2 garlic cloves, minced
2 cups long grain white rice
2 tsp. minced fresh thyme
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
3 1/4 cups chicken or vegetable stock
Salt and white pepper to taste
Fresh thyme sprigs for garnish, if desired
Lemon slices for garnish, if desired

Steps:

  • Heat the oil in a pot set over medium-high. Add the shallots and garlic and cook until softened, about 2 minutes. Mix in the rice and cook for 2 minutes. Add the remaining ingredients, except garnish, and bring to a boil. Cover the rice, turn the heat to its lowest setting, and cook 15 minutes, or until the rice is tender. Fluff the rice with a fork and transfer to a serving bowl. If desired, garnish the rice with sliced lemon and thyme sprigs. Recipe Options: Instead of thyme, use fresh tarragon, to taste, in this recipe. In place of lemon zest and juice, use orange zest and juice, or use a mix of citrus zest and juice in this recipe. For more aromatic rice, make the pilaf with long grain basmati or jasmine rice.

AWESOME RICE PILAF



Awesome Rice Pilaf image

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.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

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
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

LEMON THYME RICE



Lemon Thyme Rice image

This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!

Provided by LASUG

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves

Steps:

  • Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
  • Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 37.8 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 345.6 mg, Sugar 0.4 g

FRESH MUSHROOM RICE PILAF



Fresh Mushroom Rice Pilaf image

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Provided by Karen V.

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g

HERB GARDEN RICE PILAF WITH FRESH GARLIC, BASIL, THYME AND OREGANO



Herb Garden Rice Pilaf with Fresh Garlic, Basil, Thyme and Oregano image

Provided by [email protected]

Time 15m

Number Of Ingredients 12

2 cups + 2 Tbl. water
1 cup rice
3 Tbl. butter, cut up
1 Tbl. Superior Touch Better Than Bouillon Chicken Base
1 1/2 tsp. finely minced fresh garlic
1/8 tsp. coarse ground black pepper
3 fresh basil leaves, stacked, rolled up lengthwise, and thinly sliced crossways
1/2 tsp. fresh thyme leaves
1/2 tsp. fresh oregano leaves
1/2 tsp. finely grated lemon zest, optional
1 small chive, finely snipped, optional
finely shaved parmesan cheese, optional

Steps:

  • In medium saucepan, add water, rice, butter, chicken base, garlic and pepper.
  • Cover and bring to a boil over medium heat.
  • When just to a boil, stir in fresh herbs. Cover and turn heat down to LOW.
  • LOW simmer for 15 minutes. Remove from heat and let stand for 5 minutes. (*Do not remove lid during cooking and resting time.)
  • Stir and fluff with fork. *If wanting a bit lemon zest, add now.
  • Garnish with a tiny bit of fresh oregano leaves, fresh thyme sprigs, chives and shaved parmesan cheese if desired.

RICE PILAF WITH THYME



Rice Pilaf with Thyme image

Mix up your routine by trying this tasty update on rice pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 30m

Number Of Ingredients 6

1 tablespoon butter
1 small onion, chopped
Coarse salt and ground pepper
1 1/2 cups canned reduced-sodium chicken broth
1 cup long-grain white rice
2 sprigs fresh thyme, or 1/2 teaspoon dried

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.

Nutrition Facts : Calories 210 g, Fat 3 g, Protein 5 g

IT'S THYME FOR RICE PILAF



It's Thyme for Rice Pilaf image

A delightful little rice dish packed with herbs and veggies- the broth can be changed to suit your needs: beef broth for meat; vegetable broth for vegetarians, etc. Very versatile!

Provided by PalatablePastime

Categories     Long Grain Rice

Time 48m

Yield 8 serving(s)

Number Of Ingredients 15

4 tablespoons butter or 4 tablespoons margarine
1 cup chopped onion
1 cup finely diced carrot
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
2 cloves garlic, minced
1 1/2 cups uncooked long-grain rice
1 3/4 cups fat-free low-sodium chicken broth
1 cup water
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1/4 teaspoon Tabasco sauce, to taste
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

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.

Nutrition Facts : Calories 212, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 242.8, Carbohydrate 34, Fiber 2, Sugar 2.5, Protein 4.6

THYME-SCENTED PILAF



Thyme-Scented Pilaf image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
1/3 cup orzo pasta
2 tablespoons chopped fresh thyme
1 shallot, chopped
1 clove garlic, finely chopped
1 cup long-grain rice
2 cups chicken stock

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.

BASIC RICE PILAF



Basic Rice Pilaf image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons finely chopped onions
1/2 teaspoon minced garlic
1 cup converted or parboiled rice
1 1/2 cups fresh or canned chicken broth or water
3 parsley sprigs
1 sprig fresh thyme or 1/4 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste

Steps:

  • Melt 1 tablespoon of butter in a saucepan and add onions and garlic. Cook, stirring, until wilted. Add rice and stir briefly over low heat until grains are coated with the butter.
  • Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover with a close-fitting lid and simmer for 17 minutes.
  • Remove the cover and discard the parsley, thyme and bay leaf. Using a fork, stir in the remaining butter. If the rice is not served immediately, keep covered in a warm place.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams

THREE-RICE PILAF



Three-Rice Pilaf image

My family's favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds. -Ricki Bingham, Ogden, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 15

1/2 cup uncooked brown rice
1/2 cup finely chopped carrots
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons canola oil
1/2 cup uncooked wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 cup uncooked long grain rice
1/3 cup chopped dried apricots
2 tablespoons minced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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