After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.

 

2 Tbsp	olive oil
1/2 C	finely broken vermicelli, uncooked
2 Tbsp	diced onion
1 C	long-grain white rice, uncooked
11/4C	hot chicken stock
11/4 C	hot water
1/4 tsp	ground white pepper
1	bay leaf
2 Tbsp	grated parmesan cheese

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.

Yield: 6 servings--Serving Size: 2/3 cup each

Each serving provides:

Calories: 172
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 193 mg

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