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Parmesan Rice and Pasta Pilaf
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Yield
- 6.00 servings Serving Siz
Categories
- rice pilaf
Cuisine
- multi
Cooking Method
- Sautéing
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Parmesan Rice and Pasta Pilaf brings together 2 tablespoons olive oil, 1/2 cup vermicelli, finely broken, uncooked, 2 tablespoons onions, diced in a practical dish for home cooking. It makes approximately 6 servings.
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup vermicelli, finely broken, uncooked
- 2 tablespoons onions, diced
- 1 cup long-grain white rice, uncooked
- 1 1/4 cups hot chicken stock
- 1 1/4 cups hot water
- 1/4 teaspoon white pepper, ground
- 1 bay leaf
- 2 tablespoons parmesan cheese, grated
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Instructions
In a large skillet, heat oil. Saute 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.
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