Recipes Ingredients Pasta and Grains Rice Recipes Fluffy Rice Pilaf 3.2 (44) 6 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 July 3, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf. Ingredients 1 ½ cups Basic Chicken Stock 1 tablespoon unsalted butter ¼ cup minced onion 1 small dried bay leaf ½ teaspoon coarse salt 1 cup long-grain white rice Directions Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan. Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes. Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes. Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving. Rate it Print