|
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 |
- 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.
- 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.
- 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
|
