This dish could be called mystery pilaf, because no one ever can figure out what the vermicelli is. You will get questions like ”What else besides rice is in this pilaf?”
As well as being mysterious, it is tasty and can be made a day or two in advance, then reheated. Just add a couple of tablespoons of water or stock to the cold pilaf and mix well. Then cover and heat in a 300-degree oven for about 20 minutes.
MYSTERY PILAF
Preparation time: 10 minutes
Cooking time: 1 hour
Yield: Eight 1/2-cup servings
1/2 cup uncooked vermicelli pasta, broken in 1-inch pieces
1 tablespoon corn oil
1 cup long-grain white rice
1 small onion, diced
2 cups defatted chicken stock
2 tablespoons sodium-reduced soy sauce
1 teaspoon dried thyme
1. Heat oven to 400 degrees. Place vermicelli on a baking sheet or in a baking dish. Bake, stirring occasionally, until vermicelli is a rich brown color, 8 to 10 minutes.
2. Heat oil in a heavy pan over medium heat. Add rice and onion and cook, stirring frequently until mixture is browned thoroughly, 6 to 8 minutes.
3. Add browned vermicelli, stock, soy sauce and thyme and heat to a boil. Transfer to a small casserole with a tight-fitting lid, cover and bake in 40 minutes. Remove from oven and allow to stand for 10 minutes before removing lid.
Nutrition information per serving: 148 calories; 0 mg cholesterol; 3 gm fat; 155 mg sodium.
Q-Dear Jeanne: Could you please fix this recipe for onion casserole? It seems loaded with calories and cholesterol.
Betty Carol Gilbert`s Vidalia onion casserole
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 6 servings
1 pound Vidalia onions, sliced, separated
1 egg, beaten
1 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup shredded sharp Cheddar cheese
Paprika
1. Heat oven to 350 degrees, combine onions with water to cover in medium saucepan. Heat to a boil; boil 1 minute. Drain. Transfer to 8-inch square baking dish.
2. Combine egg, cream, salt and pepper in bowl; pour over onions. Sprinkle with cheese, then paprika. Bake until bubbly hot, about 25 minutes.
Ginny Casey, Escondido, Calif.
A-Dear Ginny: This is a delicious and easy recipe. Fortunately, it also lends itself to lightening up without extra effort. It`s a tossup between which substitutes better for the cream: buttermilk or evaporated skim milk.
The first time I made this recipe there was too much liquid in the casserole, but adding cornstarch to the milk solved the problem perfectly. Also 1/2 teaspoon of salt is plenty. This simple yet elegant side dish or vegetarian entree should become a favorite in many households.
JEANNE`S SWEET ONION CASSEROLE
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: Six 1/3-cup servings
1 pound Vidalia onions, sliced, separated into rings
1 cup buttermilk
1 tablespoon cornstarch
2 egg whites
1/2 teaspoon each: salt, freshly ground black pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese
Paprika
1. Heat oven to 350 degrees. Combine onions with water to cover in medium saucepan. Heat to a boil; boil 1 minute. Drain well. Transfer to 8-inch square baking dish sprayed with non-stick vegetable coating.
2. Combine buttermilk and cornstarch in bowl and stir until cornstarch is completely dissolved. Mix in egg whites, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake until bubbly hot, about 25 minutes.
Nutrition information per serving: Original recipe-216 calories; 101 mg cholesterol; 19 g fat; 382 mg sodium. Revised recipe-83 calories; 9 mg cholesterol; 3 g fat; 292 mg sodium.
