Recipe courtesy of Nancy Fuller

Herbed Rice Pilaf

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