| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 cup long-grain white rice
- 1 small onion, chopped
- 3 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 2 cups chicken stock
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 307 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 26 mg |
| Sodium | 469 mg |
Reviews
Rice does take longer to cook correctly.- That being said this a perfectly PLAIN rice recipe that can accompany almost any main and you can add… chopped celery, carrots onions or peas
I have made this recipe twice, the rice does not cook in 15minutes. I have tried to cook it longer with no luck. The flavor is excellent though.
Easy to cook and my whole family loves it! Can’t make enough it goes so fast!
Very very good. The whole family liked this rice, and the kids went back for more! I doubled the recipe and used brown rice, it took a little longer to cook than 15 mins, but the flavor was spot-on. Thank you Nancy!
This was the easiest rice pilaf I’ve ever made, and the flavor is delicious. I will definitely make this again and again!
The rice was dedelicious. Even my husband that dislikes rice found himself asking for more. Nicely done Nancy