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Basmati Pilaf with Vermicelli and Onions

Basmati Pilaf with Vermicelli and Onions

This is a version of arroz con fidellos (rice with pasta). Fidellos is a thin Sephardic pasta similar to angel hair or vermicelli.

Cooking Light DECEMBER 2006

  • Yield: 8 servings (serving size: about 1 cup)

Ingredients

  • 5 teaspoons olive oil
  • 3/4 cup chopped Rio or other sweet onion
  • 2 cups uncooked basmati rice
  • 3/4 cup (2 ounces) uncooked vermicelli, broken into 2-inch pieces
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped green onions

Preparation

Preheat oven to 350º.

Heat oil in a Dutch oven over medium heat. Add 3/4 cup sweet onion; cook 3 minutes or until tender, stirring frequently. Add basmati rice and pasta; cook 2 minutes or until rice is opaque, stirring frequently. Stir in chicken broth, salt, and black pepper; bring to a boil. Cover and bake at 350º for 15 minutes. Remove from oven. Let stand 15 minutes. Uncover; stir in parsley and green onions.

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 19%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 25.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 289mg
  • Calcium: 10mg
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Basmati Pilaf with Vermicelli and Onions recipe

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