This herbed rice pilaf was stolen from “Down Home with the Neely’s” a cooking show that is on the Food Network. For some reason I thought rice pilaf had to have sliced almonds in it. In the past I had purchased boxes of rice pilaf that you just add water to when cooking and there was always almonds in the mix. Pilaf is actually the method of cooking the rice. This rice dish initially called for brown rice, but I didn’t have any in the house. The fresh herbs and green onions make this a great side dish.
Did you know? This rice dish originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry.¹ (see more trivia in the Trivia tab)
Melt 1 tbsp butter in 2 quart saucepan over medium heat. Add 1 chopped shallot and sauté until tender.
Add 1 cup long-grain rice and stir until the rice is glossy and coated with the butter.
Season rice with salt and pepper. Add 2 ½ cups warmed chicken stock, 1 clove smashed (not cut) garlic and 1 tsp dried thyme.
Cover with a tight fitting lid. Cook 40 minutes, turn off heat and let sit for 10 minutes.
Remove the thyme sprigs (if using fresh) and garlic.
Fluff with a fork
to the fluffed rice add 3 tbsp chopped fresh parsley and 3 thinly sliced green onions
Gently stir together
Serve warm
Herbed Rice Pilaf
A flavorful rice dish! Rice is cooked in broth with shallots, garlic and thyme. After cooking fresh parsley and green onions are added to the rice. An easy side dish to make that has great flavor.
Ingredients
- 1 tbsp butter
- 1 shallot chopped
- 1 cup long-grain brown rice
- Kosher salt and freshly ground pepper
- 2 ½ cups chicken broth or water warmed
- 1 clove garlic smashed (not cut)
- 2 sprigs fresh thyme
- 3 tbsp chopped fresh flat-leaf parsley
- 3 green onions thinly sliced
Instructions
-
Melt butter in 2 quart saucepan over medium heat. Add the shallot and sauté until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
-
Add stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off heat and let sit for 10 minutes.
-
Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
Recipe Notes
White rice can easily substitute for brown rice, if that’s what you have on hand. If you don’t have fresh thyme sprigs, you can substitute ½ tsp dried basil or 1 tsp dried thyme.