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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: 5 mins
    total time: 35 mins
  • servings: 4
Photography: Tina Rupp

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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. Step 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. Step 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.

Source
Martha Stewart Living, January 2005

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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.