Parmesan Rice and Pasta Pilaf- nutrition recalculated
- Number of Servings: 6
Ingredients
2 tbsp Olive Oil, 1/2 cup dry Vermicelli, 2 oz 2 tbsp chopped Onions, 1 cup brown rice (dry)1.25 cup Chicken Broth 1 1/4 cup water 1/4 tsp white pepper1 Bay Leaf2 tbsp Parmesan Cheese, grated, (remove)
1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
3. Sprinkle with cheese and serve immediately.
Yield: 6 servings--Serving Size: 2/3 cup each
Serving Size: Yield: 6 servings--Serving Size: 2/3 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user TKESLER99.
2. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.
3. Sprinkle with cheese and serve immediately.
Yield: 6 servings--Serving Size: 2/3 cup each
Serving Size: Yield: 6 servings--Serving Size: 2/3 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user TKESLER99.
Nutritional Info Amount Per Serving
- Calories: 200.4
- Total Fat: 6.2 g
- Cholesterol: 2.4 mg
- Sodium: 543.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.3 g
- Protein: 4.8 g
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