Rice Pilaf
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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
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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.
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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.
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.
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.