Ingredients:
2 Tbsp olive oil
½ c vermicelli, finely broken, uncooked
2 Tbsp onion, diced
1 cup white rice, uncooked (not instant)
1 ¼ cup chicken stock, hot
¼ tsp ground white pepper
1 bay leaf
2 Tbsp Parmesan cheese, grated
Directions:
Heat oil in a large skillet. Sauté vermicelli and onion until golden brown (2-4 minutes) over medium high heat. Drain off oil if needed.
Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 – 20 minutes. Fluff with fork. Cover and let stand 5 – 10 minutes. Remove bay leaf.
Sprinkle with cheese. Serve immediately.
Calories: 208
Fat: 6 g
Cholesterol: 2 mg
Sodium: 140 mg
Fiber: 1 g
Protein: 5 g
Carbohydrates: 33 g
Potassium: 90 mg
