5 teaspoons olive oil

¾ cup chopped Rio or other sweet onion, or yellow 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

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped green onions

 

Preheat oven to 350 degrees. Heat oil in a Dutch oven over medium heat. Add ¾ cup 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 350 for 15 minutes. Remove from oven. Let stand 15 minutes. Uncover; stir in parsley and green onions.

 

Serving size: 1 cup – 8 servings: 140 calories, 3 grams fat