Parmesan Rice and Pasta Pilaf
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Parmesan Rice and Pasta Pilaf

After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.

Nutrition Facts

Serving Size2/3 cup each
Calories172
Total Fat6 g
Saturated Fat1 g
Cholesterol4 mg
Sodium193 mg

Servings and Times

Servings6

Ingredients and Preparation

IngredientsMeasures
Olive oil2 tablespoons
Finely broken vermicelli, uncooked½ cup
Diced onion2 tablespoons
Long-grain white rice, uncooked1 cup
Hot chicken stock1¼ cup  
Hot water1¼ cup  
Ground white pepper¼ teaspoon
Bay leaf1
Grated parmesan cheese2 tablespoons
  1. Directions
  2. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
  3. 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.
  4. Sprinkle with cheese and serve immediately.

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