If you're looking for a side dish, Nancy's aromatic rice pilaf includes fresh flat-leaf parsley and thyme.
3 Tbsp 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 Tbsp 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.
See more: Herbs, Rice/Grain, Side
https://www.foodnetwork.ca/recipe/herbed-rice-pilaf/17759/
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