After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.
Serving Size 2/3 cup each
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 193 mg
Ingredients and Preparation
Olive oil 2 tablespoons
Finely broken vermicelli, uncooked ½ cup
Diced onion 2 tablespoons
Long-grain white rice, uncooked 1 cup
Hot chicken stock 1¼ cup
Hot water 1¼ cup
Ground white pepper ¼ teaspoon
Bay leaf 1
Grated parmesan cheese 2 tablespoons
- In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
- Add rice, stock, water, pepper, and bay leaf. Cover and simmer for 15-20 minutes. Fluff with fork. Cover and let stand for 5-20 minutes. Remove bay leaf.
- Sprinkle with cheese and serve immediately.