Reviews (2) Add Rating & Review 35 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1 Martha Stewart Member 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. Martha Stewart Member 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.
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Gallery Rice Pilaf Credit: Tina Rupp Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons (1/2-inch pieces) angel-hair pasta, broken from about 30 strands 1 tablespoon unsalted butter 1 (about 3/4 cup) small onion, finely chopped Pinch of coarse salt 1 cup long-grain white rice 1 1/2 cups or low-sodium store-bought chicken stock
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.
Gallery Rice Pilaf Credit: Tina Rupp
Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Gallery
Rice Pilaf Credit: Tina Rupp
Rice Pilaf
Credit: Tina Rupp
Rice Pilaf
Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Recipe Summary
prep: 5 mins total: 35 mins
Servings: 4
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons (1/2-inch pieces) angel-hair pasta, broken from about 30 strands 1 tablespoon unsalted butter 1 (about 3/4 cup) small onion, finely chopped Pinch of coarse salt 1 cup long-grain white rice 1 1/2 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.
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.
Reviews (2)
Add Rating & Review 35 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1
Martha Stewart Member 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. Martha Stewart Member 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.
Reviews (2)
Add Rating & Review 35 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1
Add Rating & Review
35 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1
35 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1
35 Ratings 5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1
5 star values: 7 4 star values: 7 3 star values: 14 2 star values: 6 1 star values: 1
Martha Stewart Member 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. Martha Stewart Member 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.Martha Stewart Member
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: 4 stars
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.
Rating: Unrated
All Reviews for Rice Pilaf
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice Pilaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
