PARMESAN RICE & PASTA PILAF
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. SautÃ© 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.
Yield: 6 servings–Serving Size: 2/3 cup each
Each serving provides:
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg