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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

  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 15-20 minutes. Fluff with fork. Cover and let stand 5-20 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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