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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
1/2 C
2 Tbsp
1 C
1-1/4 C
1-1/4 C
1/4 tsp
1
2 Tbsp
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olive oil
finely broken vermicelli, uncooked
diced onion
long-grain white rice, uncooked
hot chicken stock
hot water
ground white pepper
bay leaf
grated parmesan cheese
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In a large skillet, heat oil. Saute vermicelli and onion until golden brown,
about 2 to 4 minutes over medium-high heat. Drain off oil.
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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.
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Sprinkle with cheese and serve immediately.
Yield: 6 servings--Serving Size: 2/3 cup each
Each serving provides:
Calories: 172
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg
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