Difference between revisions of "Parmesan Rice and Pasta Pilaf"

From Recidemia
Jump to: navigation, search
Line 35: Line 35:
[[Category:Broth recipes]]
[[Category:Broth recipes]]
[[Category:Diabetic-Friendly Recipes]]
[[Category:Long-grain rice Recipes]]
[[Category:Long-grain rice Recipes]]
[[Category:Onion Recipes]]
[[Category:Onion Recipes]]

Revision as of 13:43, 6 April 2012


I suggest using a whole grain pasta and rice here and adjust the cooking time accordingly for better nutrition. Take care, Gloria



  1. In large skillet, heat oil.
  2. Sauté vermicelli and onion until golden brown (about two to four minutes) over medium-high heat.
  3. Drain off oil.
  4. Add rice, stock, water, pepper, and bay leaf.
  5. Cover and simmer for 15 to 20 minutes.
  6. Fluff with fork.
  7. Cover and let stand for five to 10 minutes.
  8. Remove bay leaf.
  9. Sprinkle with cheese, serve immediately.

Nutritional information

Per serving:

  • 208 Calories | 6g Total Fat | 1g Saturated Fat | 140mg Sodium | 33g Carbs | 1g Dietary Fiber | 2mg Cholesterol | 5g Protein
  • Carb Choices: 2