Simple Rice Pilaf
This simple rice pilaf recipe from Martha Stewart is a delicious side dish made with onions, bay leaves, and coarse salt.
Martha Stewart makes this rice pilaf recipe in the "Rice" episode of "Martha Stewart's Cooking School."
- 1 1/2 cups stock (chicken, vegetable, or beef) or water
- 1 tablespoon unsalted butter
- 1/4 cup minced onion or shallot
- 1 cup long-grain white rice
- 1 small dried bay leaf
- 1/2 teaspoon coarse salt
- 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, and cook until soft and translucent, stirring occasionally, about 3 minutes.
- Add rice, bay leaf, and salt 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 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
Adapted from "Martha Stewart's Cooking School" cookbook (2008)
This rice pilaf recipe appears in the "Rice" episode of "Martha Stewart's Cooking School." Visit the episode guide to watch a preview and get a cooking tip.