PARMESAN RICE & PASTA PILAF

After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.
 

Ingredients:
2 Tbsp olive oil
1¼C hot water
½ C vermicelli, uncooked, finely
   broken
2 Tbsp onion, diced
1 C rice, long grained

1 1/4C chicken stock
¼ tsp ground white pepper
1 bay leaf
2 Tbsp grated parmesan
   cheese

Preparation:
1. In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2-4 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 Includes:
Calories: 172
Total Fat: 6g
Saturated fat: 1g
 

Cholesterol: 4mg
Sodium: 193mg