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.

Dilled Rice Pilaf

Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.

  • Prep:
  • Total Time:
  • Servings: 8
Dilled Rice Pilaf

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2012


  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, minced
  • 2 cups long-grain white rice
  • 1/4 pound capellini (angel hair) pasta, broken into 1-inch pieces (about 1 1/2 cups)
  • 2 teaspoons coarse salt
  • 3 cups chicken broth or water
  • 2 tablespoons chopped fresh dill


  1. Heat oil in a medium saucepan over medium heat. Saute onion until softened, about 4 minutes. Add rice and capellini. Cook, stirring frequently, until slightly golden, about 4 minutes.

  2. Add salt and broth; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Fluff rice with a fork, and stir in dill.


Reviews (0)

Related Topics