Rating: 3.37 stars
35 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 1

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

Martha Stewart Living, January 2005

Gallery

Credit: Tina Rupp

Recipe Summary test

prep:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (2)

35 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
04/21/2013
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.
Rating: Unrated
02/28/2011
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.