Print This Recipe

Print
Rice Pilaf

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.

Martha Stewart Living, January 2005 http://www.marthastewart.com/338981/rice-pilaf
4
Rated
80100(2)2
  • Prep Time 5 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.