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Rice Pilaf

Toasting small pieces of angel hair pasta gives this dish a nutty flavor. Serve this with our Mediterranean Chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Tina Rupp

Source: Martha Stewart Living, January 2005


  • 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


  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.

Cook's Notes

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.


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