|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.
|Serving Size||2/3 cup each|
|Saturated Fat||1 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
Fecal Transplants Induce Ulcerative Colitis Remission
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia