After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.
|Serving Size||2/3 cup each|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Olive oil||2 tablespoons|
|Finely broken vermicelli, uncooked||½ cup|
|Diced onion||2 tablespoons|
|Long-grain white rice, uncooked||1 cup|
|Hot chicken stock||1¼ cup |
|Hot water||1¼ cup |
|Ground white pepper||¼ teaspoon|
|Grated parmesan cheese||2 tablespoons|
- In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
- Add rice, stock, water, pepper, and bay leaf. Cover and simmer for 15-20 minutes. Fluff with fork. Cover and let stand for 5-20 minutes. Remove bay leaf.
- Sprinkle with cheese and serve immediately.
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