Parmesan Rice and Pasta Pilaf
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
|
Ingredients
- 2 tablespoons olive oil
- 1/2 cup thin spaghetti (vermicelli), finely broken, uncooked
- 2 tablespoons onion, diced
- 1 cup long-grain white rice, uncooked
- 1 1/4 cups chicken broth, hot
- 1 1/4 cups water, hot
- 1/4 teaspoon ground white pepper
- 1 bay leaf
- 2 tablespoons shredded parmesan cheese
Ingredients
|
|
Instructions
- In a large sauté pan, heat the oil. Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat. Drain off oil.
- Add rice, chicken broth, water, pepper, and bay leaf. Cover and simmer for 15–20 minutes. Fluff with fork. Cover and let stand for 5 minutes. Remove bay leaf.
- Sprinkle with shredded parmesan cheese, and serve immediately.
Share this Recipe