It's Thyme for Rice Pilaf

READY IN: 48mins
Recipe by Sue Lau

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!

Top Review by Charishma_Ramchandani

Sue, this is so good, how do I thank you? This tasted like its come from the best hotel in the world. It was very flavourful and an extremely good comfort food. I did substitute the butter/margarine with cooking oil and the Tobasco sauce with Soy sauce as I didnt have that on hand. Otherwise, I stuck to the recipe. One thing that I wanted to point out was that after the veggies are cooked and kept aside, when the rice is added in, its not necessary to stir fry it for 7-8 minutes to obtain the light brown colour. The colour comes to the light brown shade within 2-3 minutes maximum. Keeping the rice without any liquid(stock/water) for 7-8 minutes would DEFINITELY result in burning the rice. This is otherwise a perfect recipe for a lunch party! Thanks, will make it the next time we have a party!

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
  2. Remove vegetables from pan and set aside.
  3. Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
  4. Do not burn rice.
  5. Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
  6. Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
  7. Fluff with fork before serving.
  8. Tip: 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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