After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.
Nutrition Facts
| Serving Size | 2/3 cup each |
| Calories | 172 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 193 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| 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 |
| Bay leaf | 1 |
| Grated parmesan cheese | 2 tablespoons |
Directions
- 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.