Difference between revisions of "Parmesan Rice and Pasta Pilaf"

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m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
m (Text replace - "Directions" to "Procedures")
 
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* 2 tbsp [[Parmesan cheese]], grated  
 
* 2 tbsp [[Parmesan cheese]], grated  
  
== Directions ==
+
== Procedures ==
 
# In large skillet, heat oil.
 
# In large skillet, heat oil.
 
# Sauté vermicelli and onion until golden brown (about two to four minutes) over medium-high heat.
 
# Sauté vermicelli and onion until golden brown (about two to four minutes) over medium-high heat.

Latest revision as of 13:44, 28 June 2012

Description

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

  • [1]
  • Source: The National Heart, Lung and Blood Institute (NHLBI)
  • Servings: 6

Ingredients

Procedures

  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


References