Rice Pilaf

Photo: Tina Rupp
Prep Time:
5 mins
Total Time:
35 mins

Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.


  • 2 tablespoons (½-inch pieces) angel-hair pasta, broken from about 30 strands

  • 1 tablespoon unsalted butter

  • 1 (about ¾ cup) small onion, finely chopped

  • Pinch of coarse salt

  • 1 cup long-grain white rice

  • 1 ½ cups or low-sodium store-bought chicken stock


  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.

Cook's Notes

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.

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