International
Parmesan Rice and Pasta Pilaf
this unique pasta and pilaf combination is a tasty side dish that goes well with most main dishes
Gather
Ingredients
- 2 Tbsp olive oil
- ½ C thin spaghetti (vermicelli), finely broken, uncooked
- 2 Tbsp onion, diced
- 1 C long-grain white rice, uncooked
- 1¼ C chicken broth, hot
- 1¼ C water, hot
- ¼ tsp ground white pepper
- 1 bay leaf
- 2 Tbsp shredded parmesan cheese
Make it
Method
- 1
In a large sauté pan, heat the oil. Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat. Drain off oil.
- 2
Add rice, chicken broth, water, pepper, and bay leaf. Cover and simmer for 15–20 minutes. Fluff with fork. Cover and let stand for 5 minutes. Remove bay leaf.
- 3
Sprinkle with shredded parmesan cheese, and serve immediately.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
