Serves: 6
Serving Size: 2/3 cup each
After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.
Ingredients :
2 tablespoons olive oil
1/2 cup finely broken vermicelli, uncooked
2 tablespoons diced onion
1 cup long-grain white rice, uncooked
1-1/4 cups hot chicken stock
1-1/4 cups hot water
1/4 teaspoon ground white pepper
1 bay leaf
2 tablespoons grated parmesan cheese
1 tablespoon fresh parsley, chopped
Directions :
1. 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.
Serving Size: 2/3 cup each
After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.
Ingredients :
2 tablespoons olive oil
1/2 cup finely broken vermicelli, uncooked
2 tablespoons diced onion
1 cup long-grain white rice, uncooked
1-1/4 cups hot chicken stock
1-1/4 cups hot water
1/4 teaspoon ground white pepper
1 bay leaf
2 tablespoons grated parmesan cheese
1 tablespoon fresh parsley, chopped
Directions :
1. 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.
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.
Nutrition Info:
Calories: 165
Fat: 6 g
Carbohydrates: 13 g
Protein: 14 g
Source : Low Fat Good Cooking
