Parmesan Rice and Pasta Pilaf

Total Time
Prep 0 mins
Cook 0 mins

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

Ingredients Nutrition


  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.
Most Helpful

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!

HEP MEP March 10, 2003

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.

Anu May 30, 2002

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.

Ronnie Slobodnik September 26, 2010