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Parmesan Rice and Pasta Pilaf

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

Nutrition Facts

Serving Size 2/3 cup each
Calories 172
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 193 mg

Servings and Times

Servings 6

Ingredients and Preparation

Ingredients Measures
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
Bay leaf 1
Grated parmesan cheese 2 tablespoons

Directions

  1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
  2. 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.
  3. Sprinkle with cheese and serve immediately.