Herbed Rice Pilaf with Peas
Herbed Rice Pilaf with Peas
Ingredients
For the Pilaf
- 2 tablespoons unsalted butter
- 1/2 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, such as Basmati or Jasmine
- 3 cups chicken broth, or vegetable broth
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Melt the butter in a medium saucepan with a tight-fitting lid over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 to 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 6 min
- 2
Stir in the long-grain white rice. Cook, stirring constantly, for 2 to 3 minutes to lightly toast the rice grains. This helps to prevent sticking and adds a nutty flavor.
⏱️ 3 min
- 3
Pour in the chicken broth, then stir in the dried parsley, dried thyme, salt, and black pepper. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 15 to 18 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min
- 4
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam further and become fluffy. After 5 minutes, uncover and gently stir in the frozen peas. Re-cover for another 2 minutes to allow the peas to warm through.
⏱️ 7 min
- 5
Fluff the rice pilaf with a fork. Garnish with fresh chopped parsley, if desired, and serve immediately as a delicious side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herbed Rice Pilaf with Peas
Ingredients
For the Pilaf
- 2 tablespoons unsalted butter
- 1/2 yellow onion, small, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, such as Basmati or Jasmine
- 3 cups chicken broth, or vegetable broth
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Melt the butter in a medium saucepan with a tight-fitting lid over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 to 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 6 min - 2
Stir in the long-grain white rice. Cook, stirring constantly, for 2 to 3 minutes to lightly toast the rice grains. This helps to prevent sticking and adds a nutty flavor.
⏱️ 3 min - 3
Pour in the chicken broth, then stir in the dried parsley, dried thyme, salt, and black pepper. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 15 to 18 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min - 4
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam further and become fluffy. After 5 minutes, uncover and gently stir in the frozen peas. Re-cover for another 2 minutes to allow the peas to warm through.
⏱️ 7 min - 5
Fluff the rice pilaf with a fork. Garnish with fresh chopped parsley, if desired, and serve immediately as a delicious side dish.
⏱️ 2 min