Parmesan Rice Pilaf
Introduction
Sauteing the rice and onion adds tons of flavor with very little fat.
Ingredients
1 tablespoon olive oil
1/2 cup finely broken vermicelli, uncooked
2 tablespoons diced onion
1 cup long-grain brown 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
1/2 cup finely broken vermicelli, uncooked
2 tablespoons diced onion
1 cup long-grain brown 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
Directions
1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat.
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
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
Number of Servings: 6