Thursday, January 29, 2009

Rice Pilaf with onions and thyme

Okay, so don't judge by the picture. I didn't have a clean saucepan, so I used a deeper frying pan. It worked fine up until the very end when I was dumb and failed to adjust my cooking times. Oh well. The very bottom was a little firmer than we would have liked, but if that's my fault for not paying attention.

This was really great and it was a really nice take on regular old rice. I really liked the way it complimented its dinner partner with thyme and onion, too.

Rice Pilaf with onions and thyme
(Angie original)

1 T. butter
1 small onion, diced
1 1/2 c. chicken stock
1 c. long grain white rice
2 sprigs fresh thyme, or 1 tsp. dried
Salt and pepper, to taste.

In a medium-sized pot, melt butter over medium heat. Add onion (and dried thyme, if using) and season with salt and pepper. Cook, stirring occasionally, until onion is golden, 5-8 minutes.

Add stock and bring mixture to a boil. Stir in rice (and fresh thyme, if using). Reduce pot to a simmer, cover, and cook until rice is tender, 15 minutes. Let stand 5 minutes, and fluff with a fork.

1 comment:

  1. Yum! What a great side dish to pair with your chicken!


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