Rice Pilaf with Herbs

"Especially good pilaf. The celery and onion add a nice touch."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by KathyP53 photo by KathyP53
photo by Boomette photo by Boomette
Ready In:
1hr
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Excellent flavour of the herbs! This is the FIRST rice pilaf I have made with herbs, today-first time! I am going to rememeber you for life for such a wonderful pilaf!! I substituted the butter with cooking oil, thyme with rosemary and the chicken broth with vegetable broth. I used 3/4 cup of onions and 1/2 cup of celery as I was short on the celery. I'll add pine nuts next time - too bad I missed seeing CJ's review this afternoon before I got to make this. Mom, my brother and me, we all had a hearty meal. Thank U, you are GREAT!
     
  2. This had a very nice flavor loved by young one and us not so young. I am going to add some pine nuts in this next time I make it.
     
  3. I made this easy and delicious recipie to compliment the cornish hens we were having for supper. My husband and I loved it!
     
  4. I loved this rice! I made it as directed the first time and loved it, but the second time I tweaked it a little. I took humblehousewife's advice and added toasted sliced almonds and 2 cloves of garlic. I also added a little more onion, and about 1/2 of chopped matchstick carrots. I also cooked it on the stovetop because I already had chicken cooking at 400 degrees. I browned the rice and veggies as directed, then added the liquid and brought to a boil, covered it and simmered it on low heat for about 20 minutes. This is a really good base recipe and I will likely make it again and expirement with other veggies and herbs.
     
  5. This rice is amazing! Living in Panama we eat rice with almost every meal and I love it but the same old recipes get boring. This is a wonderful addition to any meal and I will use it regularly. Guests raved, husband oooed and ahhhed - thank you! love it! love it! love it!
     
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Tweaks

  1. Excellent recipe, i use it all the time. I usually just bake it in the pot that i've fried it in, and make sure the broth has come to a boil. this really cuts down on the cooking time. I've also experiemented with using asparagus instead of celery, and dill instead of oregano and thyme. all work thanks for sharing this great recipe
     
  2. I used water instead of chicken broth to cut down on the salt content and added a pinch of salt to taste before serving. Excellent!!
     
  3. Excellent flavour of the herbs! This is the FIRST rice pilaf I have made with herbs, today-first time! I am going to rememeber you for life for such a wonderful pilaf!! I substituted the butter with cooking oil, thyme with rosemary and the chicken broth with vegetable broth. I used 3/4 cup of onions and 1/2 cup of celery as I was short on the celery. I'll add pine nuts next time - too bad I missed seeing CJ's review this afternoon before I got to make this. Mom, my brother and me, we all had a hearty meal. Thank U, you are GREAT!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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