Parmesan Rice and Pasta Pilaf

• 2 Tbsp olive oil
• 1/2 C vermicelli, finely broken, uncooked
• 2 Tbsp onion, diced
• 1 C long grain white rice, uncooked
• 1 1/4 C chicken stock, hot
• 1 1/4 C water, hot
• 1/4 tsp ground white pepper
• 1 bay leaf
• 2 Tbsp 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.