Parmesan Rice and Pasta Pilaf

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!

Ingredients Nutrition

Directions

  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. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
  3. Fluff with fork. Cover and let stand 5-20 minutes.
  4. Remove bay leaf. Sprinkle with cheese and serve immediately.

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