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# Parmesan Rice and Pasta Pilaf
- URL: https://www.foodconsumer.org/parmesan_rice_and_pasta_pilaf_0220110604/
- Published: 2011-02-21T18:58:00.000Z
- Updated: 2026-09-22T15:56:50.000Z
- Description: Broken vermicelli and onion brown in olive oil, then simmer with long-grain rice, chicken broth, water, white pepper and a bay leaf before a sprinkle of parmesan. Six two-thirds-cup servings at 208 calories each, from the National Heart, Lung, and Blood Institute.
- Author: Food Consumer
- Tags: Grain Side Dish, Recipes & Dining, #vivvo-import

Parmesan Rice and Pasta Pilaf

This unique pasta and pilaf combination is a tasty side dish that goes well with most main dishes

Recipe Source: Deliciously Healthy Dinners

Prep time Cook time Yields Serving Size

10 minutes 25 minutes 6 servings 2/3 C pilaf

Ingredients

2 Tbsp olive oil

1/2 C thin spaghetti (vermicelli), finely broken, uncooked

2 Tbsp onion, diced

1 C long-grain white rice, uncooked

1 1/4 C chicken broth, hot

1 1/4 C water, hot

1/4 tsp ground white pepper

1 bay leaf

2 Tbsp shredded parmesan cheese

Nutrition Facts 

Calories 208

Total fat 6 g

Saturated fat 1 g

Cholesterol 2 mg

Sodium 140 mg

Total fiber 1 g

Protein 5 g

Carbohydrates 33 g

Potassium 90 mg

Directions

1, In a large sauté pan, heat the oil. Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat. Drain off oil.

2, Add rice, chicken broth, water, pepper, and bay leaf. Cover and simmer for 15–20 minutes. Fluff with fork. Cover and let stand for 5 minutes. Remove bay leaf.

3, Sprinkle with shredded parmesan cheese, and serve immediately.

Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.