PARMESAN RICE AND PASTA PILAF
Makes: 6 Servings
2 tbsp olive oil
1/2 cup vermicelli, finely broken, uncooked
2 tbsp onions, diced
1 cup long-grain white rice, uncooked
1 1/4 cups chicken stock
1 1/4 cups hot water
1/4 tsp white pepper, ground
1 bay leaf
2 tbsp parmesan cheese, grated
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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