Parmesan Rice and Pasta Pilaf

"After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf."
 
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Ingredients:
9
Yields:
6 servings Serving Siz
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ingredients

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directions

  • 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.
  • 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. Sprinkle with cheese and serve immediately.

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. It was good but I needed more flavor so I added a little salt, more Parmesan and some garlic powder. Next time I'll try adding fresh garlic to the onions and vermicelli.
     
  5. Dancer this was good. I did add minced garlic and the rice to the onions and vermicelli to be more like Rice a Roni. It seemed a little bland for our taste so I also added Mrs. Dash (alot) for flavor. I will play around with this and tweak for our taste buds.
     
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Tweaks

  1. 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.
     

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