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Parmesan Rice and Pasta Pilaf

June 10, 2008 - 7:30am
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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 Size2/3 cup each
Total Fat6 g
Saturated Fat1 g
Cholesterol4 mg
Sodium193 mg

Servings and Times


Ingredients and Preparation

Olive oil2 tablespoons
Finely broken vermicelli, uncooked½ cup
Diced onion2 tablespoons
Long-grain white rice, uncooked1 cup
Hot chicken stock1¼ cup  
Hot water1¼ cup  
Ground white pepper¼ teaspoon
Bay leaf1
Grated parmesan cheese2 tablespoons
  1. Directions
  2. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
  3. 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.
  4. Sprinkle with cheese and serve immediately.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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