Parmesan Rice and Pasta Pilaf

This unique pasta and pilaf combination is a tasty side dish that goes well with most main dishes

Recipe Source: Deliciously Healthy Dinners

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Prep time	Cook time	Yields	Serving Size
10 minutes	25 minutes	6 servings	⅔ C pilaf

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

calories	208
Total fat	6 g
Saturated fat	1 g
Cholesterol	2 mg
Sodium	140 mg
Total fiber	1 g
Protein	5 g
Carbohydrates	33 g
Potassium	90 mg

Directions

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.

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