Thyme Rice Recipes

Steps:

• In a medium-size deep skillet with a tight-fitting lid, combine garlic, cardamom, thyme, 3 tablespoons oil and the lemon peel strips. Turn heat to medium-low and gently cook for 5 to 6 minutes, stirring often, until garlic just begins to soften and turn golden.
• Add turmeric, tomatoes and 1 1/4 teaspoons salt and cook 3 to 4 minutes more, stirring occasionally, until the tomatoes begin to blister, taking care not to break them apart. Add rice, stock (or water) and a generous grind of pepper and gently stir to combine. Bring to a gentle simmer, then cover the pan with a clean tea towel and seal with the lid, securing the towel edges well over the lid so they don't catch fire.
• Reduce heat to very low and let cook undisturbed 15 minutes. Remove from the heat, leaving the lid on, and let rest 5 minutes. Remove lid and towel and use a large fork to gently fluff rice and evenly disperse the tomatoes. Gently stir in lemon juice, remaining 2 tablespoons oil and parsley. Let rest 5 minutes more before serving.

Steps:

• In a medium saucepan, melt butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is golden, 8 to 9 minutes. Add broth, and bring to a boil. Stir in rice and thyme.
• Reduce to a simmer; cover, and cook until rice is just tender, 15 to 17 minutes. Let stand 5 minutes; fluff with a fork.

Steps:

• Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
• Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
• Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

Steps:

• Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
• Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

Steps:

• Mix the butter, thyme and garlic salt into the rice until mixed.
• As a stuffing: Stuff into cornish hen or turkey and bake until bird is done. I serve the stuffing still inside the hen, but I take it out of the turkey and sometimes bake the rice a bit more for the added crisp. (My family likes crispy rice :) ).
• To crispify: Throw the bowl into the oven at 350 for 8-10 minutes or until it's slightly crispy on top.
• As a side dish, I mix as above and add peas and serve. I imagine the rice would work well mixed with other veggies, but we just love our peas so much that it's normally what I add. Trust me and use real butter, and don't omit.

Steps:

• In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup total). , To prepare rice: In a saucepan, bring water and 3 tablespoons herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Steps:

• In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.