Parmesan Rice and Pasta Pilaf

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

Servings and Times

Servings

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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