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Parmesan Rice & Pasta Pilaf




Source of Recipe


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Parmesan Rice & Pasta Pilaf

NHLBI.NIH.gov
Stay young at heart
Yield: 6 servings--Serving Size: 2/3 cup each

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

2 Tbsp olive oil
1/2 C finely broken vermicelli, uncooked
2 Tbsp diced onion
1 C long-grain white rice, uncooked
11/4C hot chicken stock
11/4 C hot water
1/4 tsp ground white pepper
1 bay leaf
2 Tbsp grated Parmesan cheese

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.

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.

Sprinkle with cheese and serve immediately.

Each serving provides: Calories: 172; Total fat: 6 g (Saturated fat: 1 g); Cholesterol: 4 mg; Sodium: 193 mg