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Parmesan rice and pasta pilaf

Parmesan rice and pasta pilaf in a bowl.

Makes 6 servings.

Ingredients

2 tablespoons olive oil

1/2 cup finely broken vermicelli, uncooked

2 tablespoons diced onion

1 cup long-grain white rice, uncooked

1 1/4 cup hot chicken broth

1 1/4 cup hot water

1/4 teaspoon ground white pepper

1 bay leaf

2 tablespoons grated Parmesan cheese

Directions

  • In a large sauté pan, heat oil.
  • Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
  • Add rice, broth, water, pepper and bay leaf. Cover and simmer 15 to 20 minutes.
  • Fluff with fork. Cover and let stand 5 to 20 minutes. Remove bay leaf.
  • Sprinkle with cheese and serve immediately.

Nutrition information

Serving size: 2/3 cup. Amount per serving: 208 calories, 6g total fat (1g saturated fat), 2mg cholesterol, 33g carbohydrates, 5g protein, 1g dietary fiber, 140mg sodium.

Source: National Institutes of Health

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