Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
872
Calories
55g
Protein
26g
Fat
101g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- ½ cup vermicelli pasta
- 2 tbsp onion
- 1 cup long grain rice
- 1¼ cups chicken broth
- 1¼ cups water
- ¼ tsp white pepper
- 1 bay leaf
- 2 tbsp Parmesan cheese, grated
Directions
1
In large skillet, heat oil.
2
Sauté vermicelli and onion until golden brown (about two to four minutes) over medium-high heat.
3
Drain off oil.
4
Add rice, stock, water, pepper, and bay leaf.
5
Cover and simmer for 15 to 20 minutes.
6
Fluff with fork.
7
Cover and let stand for five to 10 minutes.
8
Remove bay leaf.
9
Sprinkle with cheese, serve immediately.
Recipe sourced from
fandom