Parmesan Rice & Pasta Pilaf |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf. From Calories: 165 Fat: 6 g Carbohydrates: 13 g Protein: 14 g Ingredients:
2 tablespoons olive oil |
1/2 cup finely broken vermicelli, uncooked |
4 tablespoons diced onions |
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 |
1 bay leaf |
2 tablespoons grated parmesan cheese |
1 tablespoon fresh parsley, chopped |
Directions:
1. In a large skillet, heat oil. Sauté 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. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
3. Sprinkle with cheese and serve immediately.
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