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Parmesan Rice and Pasta Pilaf

  • 2 Tbsp. olive oil
  • 1/2 cup finely broken vermicelli, uncooked
  • 2 Tbsp. diced onion
  • 1 cup long-grain white rice, uncooked
  • 1 1/4 cup hot chicken stock
  • 1 1/4 cup hot water
  • 1/4 tsp. ground white pepper
  • 1 bay leaf
  • 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:

Calories: 172
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg

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