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Parmesan Rice and Pasta Pilaf

Vermicelli for Parmesan Rice and Pasta Pilaf

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.

Nutrition Information

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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