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Parmesan Rice and Pasta Pilaf Recipe
2 Tbsp olive oil
1/2 C vermicelli, finely broken, uncooked
2 Tbsp onion, diced
1 C long grain white rice, uncooked
1 1/4 C chicken stock, hot
1 1/4 C water, hot
1/4 tsp ground white pepper
1 bay leaf
2 Tbsp Parmesan cheese, grated
1. In large skillet, heat oil. Saut� vermicelli and onion until golden brown (about 2�4 minutes) over medium-high heat. Drain off oil.
2. 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.
3. Sprinkle with cheese, and serve immediately.
Yield: 6 servings
Serving size: 2/3 cup
Each serving provides:
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 2 mg
Sodium: 140 mg
Total fiber: 1 g
Protein: 5 g
Carbohydrates: 33 g
Potassium: 90 mg
Please feel free to modify these recipes for any dietary needs or special diets.
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