Parmesan Rice Pilaf

Parmesan Rice Pilaf

4.1 of 5 (182)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 83.9
  • Total Fat: 3.2 g
  • Cholesterol: 3.9 mg
  • Sodium: 232.8 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.4 g

View full nutritional breakdown of Parmesan Rice Pilaf calories by ingredient


Sauteing the rice and onion adds tons of flavor with very little fat. Sauteing the rice and onion adds tons of flavor with very little fat.
Number of Servings: 6


    1 tablespoon olive oil
    1/2 cup finely broken vermicelli, uncooked
    2 tablespoons diced onion
    1 cup long-grain brown rice, uncooked
    1 1/4 cups hot chicken stock
    1 1/4 cups hot water
    1/4 teaspoon ground white pepper
    1 bay leaf
    2 tablespoons grated Parmesan cheese


1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat.

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

Member Ratings For This Recipe

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    35 of 36 people found this review helpful
    This is great! It has twice the protein of chicken Rice-a-Roni, fewer calories and carbs, PLUS less than 1/10 the sodium: 65 mg vs 960 mg in the mix. The recipe is so versatile; it can be adapted to fit many tastes and situations. Love it! Thanks for sharing. - 7/17/09

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    29 of 30 people found this review helpful
    I made this recipe last night & it was a hit! My guests ate seconds of it. Also, I used brown rice instead of white rice - EXCELLENT! I will definitely make this again. - 1/15/09

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    20 of 25 people found this review helpful
    Very good, don't listen to the negative comments! Any recipe submitted can be substituted for items the "rater" likes, no need to send a negative comment. - 3/22/09

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    14 of 14 people found this review helpful
    Everytime I have made this I have forgotten the parm cheese. Even without it, it was great! It doesn't keep longer than a week though, so IF you have leftovers eat them quickly. - 8/22/09

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    Very Good
    14 of 14 people found this review helpful
    Loved it! I used rice sticks (no vermicelli available) and more onion than called for. I also put the uncooked rice in with the onions and rice sticks to brown - not sure if that changed the taste any but it was good! - 3/23/09