Recipe by Dancer^
After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.
Top Review by HEP MEP
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!
- 2 tablespoons olive oil
- 1⁄2 cup vermicelli, finely broken, uncooked
- 2 tablespoons onions, diced
- 1 cup long-grain white rice, uncooked
- 1 1⁄4 cups hot chicken stock
- 1 1⁄4 cups hot water
- 1⁄4 teaspoon white pepper, ground
- 1 bay leaf
- 2 tablespoons parmesan cheese, grated
Directions See How It's Made
- 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.
- 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. Sprinkle with cheese and serve immediately.