Rice Pilaf with Thyme


Jazz up your basic every-day rice with this simple 30-minute rice dish.


  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1 Medium Onion, Finely Chopped
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Cup Jasmine Rice
  • 1 1/2 Cups Beef Stock
  • 2 Sprigs Fresh Thyme, or 1/2 Teaspoon Dried (Amount of Thyme Sprigs Will Depend on Their Size – Use Your Own Judgment)


  1. In a medium saucepan, melt butter and olive oil over medium heat.
  2. Add onion; season with salt and pepper.  Cook, stirring occasionally, for 5 minutes.
  3. Increase heat to medium-high.
  4. Add rice; stirring occasionally for 5 minutes to toast the rice grains.
  5. Add stock and thyme, and bring to a boil.
  6. Reduce to a simmer; cover, and cook for 15 minutes.
  7. Turn off heat.
  8. Let stand for 5 to 10 minutes; fluff with a fork.


  • Feel free to substitute any type of stock or broth you prefer.  I only used beef stock because I had a half used carton sitting in my fridge.
  • Substitute different types of rice as well, just make sure to look at the packaging and make sure you use the right amount of liquid for one cup of rice; certain varieties of rice will require different amounts of liquid.
  • Try serving this dish alongside Lemon & Sage Pork Chops.


  • Slivered almonds would add a nice crunch.
  • Finely chopped carrots would be nice with this rice dish; add them when you are browning the onions.
  • Try playing around with different herbs in this recipe, chives or parsley would work nicely.


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