1/1 Photo of It's Thyme for Rice Pilaf
Sue Lau's Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
- 2Remove vegetables from pan and set aside.
- 3Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
- 4Do not burn rice.
- 5Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
- 6Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
- 7Fluff with fork before serving.
- 8Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.
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Nutritional Facts for It's Thyme for Rice Pilaf
Serving Size: 1 (187 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 212.0
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.8 g
- Cholesterol 15.2 mg
- Sodium 242.7 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 2.0 g
- Sugars 2.5 g
- Protein 4.6 g