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|
|2 Tbsp||grated parmesan cheese|
- 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.
Yield: 6 servings--Serving Size: 2/3 cup each
Each serving provides:
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg