Parmesan Rice and Pasta Pilaf
2 tablespoons of olive oil 1/2 cup of finely broken vermicelli noodles 2 tablespoons of diced onion 1 cup of long-grain white rice 1 1/2 cups of vegetable or chicken stock 1 1/4 cups of hot water 1/4 tablespoons of ground white pepper 1 bay leaf 1
tablespoon of grated parmesan cheese
Heat the olive oil in a large saucepan over
a medium heat. Dice the onion and add, along
with the vermicelli, to the pan to sauté until golden
brown, for about four to five minutes. Drain off the
oil from the pasta and the onions.
Add the rice, stock mixture, pepper, and bay
leaf to the pan. Cover with water, mix and simmer
with lid covering the pan for fifteen to twenty
minutes. Fluff with fork. Cover again and let stand
for five to ten minutes. Remove the bay leaf.
Sprinkle the dish with cheese and serve
immediately.
Healthy Hint
Blanche rice in fresh boiling water during draining to remove starches and other carbohydrates released during on cooking. As well as being healthier, the rice will be more fluffy rather than sticky as a result.
Nutritional Information
Each serving contains 172 calories, 6g total fat, 1g saturates, 4mg cholesterol and 193mg sodium
Submitted by Gaida
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