Parmesan Rice Pilaf

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Parmesan Rice Pilaf

4 of 5 (158)
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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
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Introduction

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

Ingredients

    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

Directions

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

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Member Ratings For This Recipe


  • Incredible!
    34 of 35 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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  • Incredible!
    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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  • Incredible!
    18 of 23 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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  • Incredible!
    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

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