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.
|Serving Size||2/3 cup each|
|Total Fat||6 g|
|Saturated Fat||1 g|
Ingredients and Preparation
|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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2011 EBSCO Publishing All rights reserved.