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Rice Pilaf

Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.

  • Servings: 4
Rice Pilaf

Source: The Martha Stewart Show, February Winter 2009


  • 1 1/2 cups Basic Chicken Stock
  • 1 tablespoon unsalted butter
  • 1/4 cup minced onion
  • 1 small dried bay leaf
  • 1/2 teaspoon coarse salt
  • 1 cup long-grain white rice


  1. Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.

  2. Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.

  3. Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.

  4. Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.

Reviews (4)

  • frebz4me 31 Jul, 2013

    I love this pilaf. It is my go-to side dish for many dinners. It is SO EASY and taste like a million bucks.

  • kgibson9 25 Aug, 2011

    I've made this multiple times. Delicious! I toast the rice in a skillet with the butter first then let my rice cooker finish it off with the rest of the ingredients.

  • Crafty Pumpkin 10 Feb, 2009

    loved the flavor from the bay leaf, so subtle yet so necessary! This was my most successful rice dish EVER! thanks for the tip on decreasing the liquid to 1 1/2 cups. perfect rice!

  • judylour 4 Feb, 2009

    I wish you would work on getting recipes and directions to one page if possible. Often the second page only has the copyright line. Let's save some trees! Thanks.

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