Parmesan Rice and Pasta Pilaf with white rice and vermicelli plus chicken stock seasoned with bay leaf and white pepper.
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 stock
1-1/4 cup hot water
1/4 teaspoon ground white pepper
1 bay leaf
2 tablespoons grated Parmesan cheese
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.
Add rice, stock, 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.
Recipe makes 6 servings.
Serving size: 2/3 cup
Calories: 172; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 4mg; Sodium: 193mg
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