Parmesan Rice and
Pasta Pilaf
 After
the pasta and onion are sautéed, 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
1-1/4 C hot chicken stock
1-1/4 C hot water
1/4 tsp ground white pepper
One bay leaf
2 Tbsp grated Parmesan cheese
1. 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.
2. 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.
3. Sprinkle with cheese and serve immediately.
YIELD: 6 servings - SERVING
SIZE: 2/3 cup each
EACH SERVING PROVIDES: Calories: 172 - Total fat: 6 g - Saturated
fat: 1 g - Cholesterol: 4 mg - Sodium: 193 mg
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