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West Florida Hospital
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mins

Parmesan Rice and Pasta Pilaf

The content below is part of the “Health Library” and is not indicative of services available at the facility.

After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf.

Nutrition Facts

Serving Size 2/3 cup each
Calories 172
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 193 mg

Servings and Times

Servings 6

Ingredients and Preparation

Ingredients Measures
Olive oil 2 tablespoons
Finely broken vermicelli, uncooked ½ cup
Diced onion 2 tablespoons
Long-grain white rice, uncooked 1 cup
Hot chicken stock 1¼ cup  
Hot water 1¼ cup  
Ground white pepper ¼ teaspoon
Bay leaf 1
Grated parmesan cheese 2 tablespoons

Directions

  1. In a large skillet, heat oil. Sauté 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.