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Rice Pilaf

Recipe photo courtesy of Tina Rupp

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

Source: Martha Stewart Living, January 2005
Total Time Prep Servings

Ingredients

Directions

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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35
  • Eat Only If Its Oh So Good
    21 APR, 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.
    Reply
  • angelicaamon
    28 FEB, 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.
    Reply

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