RCI-RC.001.0149.001
Parmesan Rice and Pasta Pilaf
I suggest using a whole grain pasta and rice here and adjust the cooking time accordingly for better nutrition.
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- vermicelli pasta½ cup
- 2 tbsp
- 1 cup
- 1¼ cups
- 1¼ cups
- ¼ tsp
- 1 unit
- Parmesan cheese2 tbspgrated
Method
1
Heat olive oil in a large skillet over medium-high heat until shimmering.
2
Break vermicelli pasta into small pieces and add to the hot oil, stirring frequently until lightly toasted and golden brown.
3 minutes
3
Add diced onion to the toasted pasta and stir until the onion becomes translucent, about 2 minutes.
4
Stir in the long grain rice, coating it evenly with the oil and pasta mixture.
1 minutes
5
Pour in the chicken broth and water, then add the bay leaf and white pepper, stirring to combine.
6
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer until the rice is tender and the liquid is absorbed.
18 minutes
7
Remove the pan from heat and let rest, covered, for 5 minutes to allow the pilaf to steam through.
8
Remove the bay leaf, fluff the pilaf with a fork, and stir in the grated Parmesan cheese until evenly distributed.
9
Serve immediately while hot.