Parmesan Rice and Pasta Pilaf |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf. Ingredients:
2 tablespoons olive oil |
1/2 cup vermicelli, finely broken, uncooked |
2 tablespoons onions, diced |
1 cup long-grain white rice, uncooked |
1 1/4 cups hot chicken stock |
1 1/4 cups hot water |
1/4 teaspoon white pepper, ground |
1 bay leaf |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
3. Fluff with fork. Cover and let stand 5-20 minutes.
4. Remove bay leaf. Sprinkle with cheese and serve immediately.
|
|