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Parmesan Rice and Pasta Pilaf

This unique pasta and pilaf combination is a tasty side dish that goes well with most main dishes

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
10 minutes 25 minutes 6 servings ⅔ C pilaf


2 Tbsp olive oil

½ C thin spaghetti (vermicelli), finely broken, uncooked

2 Tbsp onion, diced

1 C long-grain white rice, uncooked

1¼ C chicken broth, hot

1¼ C water, hot

¼ tsp ground white pepper

1 bay leaf

2 Tbsp shredded parmesan cheese

calories 208
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


  • 1
    In a large sauté pan, heat the oil.  Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat.  Drain off oil.

  • 2
    Add rice, chicken broth, water, pepper, and bay leaf.  Cover and simmer for 15–20 minutes.  Fluff with fork.  Cover and let stand for 5 minutes.  Remove bay leaf.

  • 3
    Sprinkle with shredded parmesan cheese, and serve immediately.

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