Parmesan Rice and Pasta Pilaf
After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.
Nutrition Facts
Serving Size | 2/3 cup each |
Calories | 172 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Cholesterol | 4 mg |
Sodium | 193 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 tablespoons |
Finely broken vermicelli, uncooked | ½ cup |
Diced onion | 2 tablespoons |
Long-grain white rice, uncooked | 1 cup |
Hot chicken stock | 1¼ cup |
Hot water | 1¼ cup |
Ground white pepper | ¼ teaspoon |
Bay leaf | 1 |
Grated parmesan cheese | 2 tablespoons |
- Directions
- In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
- Add rice, stock, water, pepper, and bay leaf. Cover and simmer for 15-20 minutes. Fluff with fork. Cover and let stand for 5-20 minutes. Remove bay leaf.
- Sprinkle with cheese and serve immediately.
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