2 Tablespoons olive oil
1/2 cup vermicelli, finely broken, uncooked
2 Tablespoons onion, diced
1 cup long grain white rice, uncooked
1 1/4 cups chicken stock, hot
1 1/4 cups water, hot
1/4 teaspoon ground white pepper
1 bay leaf
2 Tablespoons Parmesan cheese, grated
1. In 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 for 15–20 minutes. Fluff with fork. Cover and let stand for 5–20 minutes. Remove bay leaf.
3. Sprinkle with cheese, and serve immediately.
Yield: 6 servings
Serving size: 2/3 cup
Each serving provides:
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 2 mg
Sodium: 140 mg
Total fiber: 1 g
Protein: 5 g
Carbohydrates: 33 g
Potassium: 90 mg
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