No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice Pilaf

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.

  • Prep:
  • Total Time:
  • Servings: 4
Rice Pilaf

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.

Reviews (2)

  • Eat Only If Its Oh So Good 21 Apr, 2013

    Pretty darn good and easy to make. I recommend having every ingredient ready and on hand because once you start cooking it moves fast. I agree with the other review, more chicken broth and cooking time is needed. For more flavor I chopped up some scallions and stirred in right before serving. I will definitely make this again and can't ever see myself buying boxed rice pilaf again.

  • 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.

Related Topics