Recipes Ingredients Pasta and Grains Rice Recipes Rice Pilaf 3.4 (35) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Tina Rupp Prep Time: 5 mins Total Time: 35 mins Servings: 4 Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken. Ingredients 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 Directions 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. 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. Rate it Print