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.
2/3 cup each
Servings and Times
Ingredients and Preparation
Finely broken vermicelli, uncooked
Long-grain white rice, uncooked
Hot chicken stock
Ground white pepper
Grated parmesan cheese
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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