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parmesan rice and<br />
pasta pilaf<br />
Prep time: 10 minutes<br />
Cook time: 25 minutes<br />
this unique pasta and pilaf combination is a tasty side dish that goes well with most main dishes<br />
2 Tbsp olive oil<br />
½ C<br />
thin spaghetti (vermicelli),<br />
finely broken, uncooked<br />
2 Tbsp onion, diced<br />
1 C long-grain white rice, uncooked<br />
1¼ C<br />
1¼ C<br />
¼ tsp<br />
chicken broth, hot<br />
water, hot<br />
1 bay leaf<br />
ground white pepper<br />
2 Tbsp shredded parmesan cheese<br />
1 In a large sauté pan, heat the oil. Sauté vermicelli<br />
and onion until golden brown (for about<br />
2–4 minutes) over medium-high heat. Drain off oil.<br />
2 Add rice, chicken broth, water, pepper, and bay leaf.<br />
Cover and simmer for 15–20 minutes. Fluff with<br />
fork. Cover and let stand for 5 minutes. Remove<br />
bay leaf.<br />
3 Sprinkle with shredded parmesan cheese, and serve<br />
immediately.<br />
side dishes grain<br />
yield:<br />
6 servings<br />
serving size:<br />
2<br />
/ 3 C pilaf<br />
each serving provides:<br />
calories 208<br />
total fat 6 g<br />
saturated fat 1 g<br />
cholesterol 2 mg<br />
sodium<br />
140 mg<br />
total fiber<br />
protein<br />
carbohydrates<br />
potassium<br />
1 g<br />
5 g<br />
33 g<br />
90 mg<br />
deliciously healthy dinners<br />
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