Parmesan Rice and Pasta Pilaf
2 tablespoons olive oil 1⁄2 cup vermicelli (uncooked and finely broken) 2 tablespoons onion (diced) 1 cup white or brown rice (long-grain, uncooked) 1 1⁄4 cup chicken stock (hot) 1 1⁄4 cup water (hot) 1⁄4 teaspoon white pepper (ground) 1 bay leaf 2 tablespoons Parmesan cheese (grated)
1. In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2-4 minutes over medium-high heat. Drain off oil.
2. 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.
3. Sprinkle with Parmesan cheese and serve immediately.
Per recipe: $1.32
Per serving: $0.22
US Department of Health and Human Services, A Healthier You