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


  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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