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    You are in: Home / Recipes / Parmesan Rice and Pasta Pilaf Recipe
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    Parmesan Rice and Pasta Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    Dancer^'s Note:

    After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.

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    Ingredients:

    Yield:

    serving ...

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
    2. 2
      Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
    3. 3
      Fluff with fork. Cover and let stand 5-20 minutes.
    4. 4
      Remove bay leaf. Sprinkle with cheese and serve immediately.

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    Ratings & Reviews:

    • on March 10, 2003

      55

      I made this last night as a side dish for Dana's Chicken With Muenster Cheese. We all liked it very much, and the pan was pretty well cleaned out. I made a couple small adjustments. Afyer I fluffed the rice and angel hair (couldn't find vermicelli) I added a little bit of salt and some butter to give it a little more flavor, and it worked for us. A very nice dish which would go with just about anything. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2002

      45

      Definitely interesting, and tastes good too! I scaled this down to 1 serving so there wasn't too much oil to drain (1 teaspoon). I wasn't sure how to go about that, so I removed the onions and vermicelli from the skillet, drained whatever little oil there was, washed the skillet, and put it back on the flame, along with the browned vermicelli-onion mixture. I used all water and no stock, and added an additional 1/8 cup water while it was cooking, as it had sort of dried out. I didn't have white pepper, so I used black, and added some paprika as well. I had this with Lassi (#29592) for a nice, light lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2010

      55

      We loved this rice dish. I did tweak it a little bit. I substituted butter for the oil because I remembered that rice-a-roni was made with butter. I used 2 cups of homemade chicken stock (I freeze in 2 C portions) and only had to add 1/2C water. I didn't have vermicelli, but thanks to a review I read, I had angel hair and that worked perfectly. I will definitely make this rice again. I didn't think it was too bland as I had made chicken that was well-seasoned, it was a good balance.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Parmesan Rice and Pasta Pilaf

    Serving Size: 1 (844 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 169.3
     
    Calories from Fat 49
    29%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.0 g
    5%
    Cholesterol 1.4 mg
    0%
    Sodium 189.8 mg
    7%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.3 g
    1%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    vermicelli

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