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
Yield: 6 servings--Serving Size: 2/3 cup each
In a large skillet, heat oil. Sauté 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.
Each serving provides:
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg