Makes 6 servings.
Ingredients 
2 tablespoons olive oil 
1/2 cup finely broken vermicelli, uncooked 
2 tablespoons diced onion 
1 cup long-grain white rice, uncooked 
1 1/4 cup hot chicken broth
1 1/4 cup hot water 
1/4 teaspoon ground white pepper 
1 bay leaf 
2 tablespoons grated Parmesan cheese 
Directions 
<ul>
 <li>In a large saut&eacute; pan, heat oil. </li>
 <li>Saut&eacute; vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. </li>
 <li>Add rice, broth, water, pepper and bay leaf. Cover and simmer 15 to 20 minutes. </li>
 <li>Fluff with fork. Cover and let stand for 5 minutes. Remove bay leaf. </li>
 <li>Sprinkle with cheese and serve immediately. </li>
</ul>
Nutrition information
Serving size: 2/3 cup. Amount per serving: 208 calories, 6g total fat (1g saturated fat), 2mg cholesterol, 33g carbohydrates, 5g protein, 1g dietary fiber, 140mg sodium.
Source: <a href="https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?cId=8&amp;rId=64" target="_blank">National Institutes of Health</a>

Parmesan rice and pasta pilaf