Rice and pasta pilaf from Cook's Illustrated Annual Edition 2014 (page 21) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 15, 2019

    This is a great, dependable recipe that is part of the standard rotation at my house. I usually use basmati rice and orzo and often add additional parsley, depending on what's in rest of the meal and how much I have sitting around (anywhere up to 1/2 c total). Recipe calls for cooking onions only until softened, but I like the flavor that comes from cooking them slowly until they're golden. Using homemade chicken stock (particularly a darker one made with roasted bones and juices) increases the flavor even more. [Cross-post for Annual Edition/Magazine.]

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