It's Thyme for Rice Pilaf

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 8 servings


  • Serving Size: 1 (186.9 g)
  • Calories 252.7
  • Total Fat - 8.3 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 8.1 mg
  • Sodium - 427.3 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 5.7 g
  • Protein - 6.3 g
  • Calcium - 43.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.2 mg

Step 1

Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.

Step 2

Remove vegetables from pan and set aside.

Step 3

Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.

Step 4

Do not burn rice.

Step 5

Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.

Step 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.

Step 7

Fluff with fork before serving.

Step 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.

Tips & Variations

No special items needed.



Your recipe fit the bill today! I was looking for a veggie filled pilaf for my veggie granddaughter. She loved it! Thank you for sharing.

review by:
(19 Mar 2013)