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Rice Pilaf

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    Toasting small pieces of angel-hair pasta gives this dish a nutty flavor. Working over a bowl, use your index finger and thumb to break the strands.
    Martha Stewart Living, January 2005
    • Prep Time 5 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons (1/2-inch pieces) angel-hair pasta, broken from about 30 strands
    • 1 tablespoon unsalted butter
    • 1 (about 3/4 cup) small onion, finely chopped
    • Pinch of coarse salt
    • 1 cup long-grain white rice
    • 1 1/2 cups or low-sodium store-bought chicken stock

    Directions

    1. Heat a dry, small saucepan over high heat until hot. Add the pasta, and cook, stirring, until deep golden brown, about 1 1/2 minutes. Add butter; cook, stirring occasionally, until melted. Stir in onion and salt; cook, stirring occasionally, until onion is translucent, about 2 minutes. Stir in rice, and cook, stirring, 1 minute.
    2. Add stock to pan; bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove from heat; let pilaf stand, covered, 10 minutes. Fluff with a fork before serving.

    Recipe Reviews

    • angelicaamon
      28 Feb, 2011

      I made this with brown rice, whole grain pasta and a little bit of additional seasoning. 15 min wasn't enough cooking time, so I had to add more broth and cook for an additional 20-25 min. Turned out good, will make again.

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