IT'S THYME FOR RICE PILAF
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
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
RICE PILAF
Steps:
- Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
- Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
RICE PILAF
This classic recipe is a great way to upgrade your meal. It only takes a few minutes longer to cook as plain rice, with a few added ingredients. Pierre Franey served this alongside chicken and seafood in sauce, but feel free to pair it as you wish. It has a subtle flavor that won't clash with sauces or spices.
Provided by Pierre Franey
Categories side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add the rice and stir. Add the water, salt and pepper to taste, bay leaf, parsley, thyme and Tabasco. Bring to a boil.
- Cover and cook exactly 17 minutes. Remove the bay leaf and sprigs of parsley and thyme before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 356 milligrams, Sugar 0 grams, TransFat 0 grams
RAINBOW RICE PILAF
Steps:
- Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
RICE PILAF WITH THYME
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
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
BASIC RICE PILAF
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
PILAF-STYLE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
More about "rice pilaf with thyme food"
GARLIC HERB RICE PILAF RECIPE - I WASH YOU DRY
From iwashyoudry.com
MUSHROOM RICE PILAF WITH LEFTOVER RICE | KITCHN
From thekitchn.com
CLASSIC RICE PILAF - COMPLETELY DELICIOUS
From completelydelicious.com
RICE PILAF {SIMPLE AND EASY!} - THE SEASONED MOM
From theseasonedmom.com
LEMON-THYME MANITOBA WILD RICE PILAF | HEALTHY RECIPES | WW …
From weightwatchers.com
PILAF - WIKIPEDIA
From en.wikipedia.org
TURKEY à LA KING WITH RICE PILAF, CRISPY SAGE
From thymeandagain.ca
RICE PILAF WITH THYME, LEMON AND GARLIC | THRIFTY FOODS RECIPES
From thriftyfoods.com
SIMPLE RICE PILAF RECIPE (3 KEY STEPS) | KITCHN
From thekitchn.com
WILD RICE PILAF RECIPE - LOVE AND LEMONS
From loveandlemons.com
WILD RICE PILAF | BEYOND HUNGER
From gobeyondhunger.org
50 SIMPLE AND DELICIOUS RICE PILAF RECIPES - LEMONSFORLULU.COM
From lemonsforlulu.com
THYME-INFUSED BHUTANESE RED RICE PILAF WITH MUSHROOMS
From woodlandfoods.com
ONE POT RICE PILAF WITH CARROTS - AHEAD OF THYME
From aheadofthyme.com
LEMON BROWN RICE WITH GARLIC AND THYME RECIPE - EMILY FARRIS
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love