Herbed Rice Pilaf

  • Level: Easy
  • Total: 30 min (includes resting time)
  • Active: 10 min
  • Yield: 4 servings
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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


  1. 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.
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