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.
|Serving Size||2/3 cup each|
|Total Fat||6 g|
|Saturated Fat||1 g|
Ingredients and Preparation TOP
|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|
|Grated parmesan cheese||2 tablespoons|
- 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.