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  

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 

From NIH.gov