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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 cups hot water
1 1/4 cups hot chicken stock
1/4 teaspoon ground white pepper
1 bay leaf
2 tablespoons grated parmesan cheese
In a large skillet, heat oil.
Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat.
Drain off oil.
Add rice, stock, water, pepper and bay leaf.
Cover and simmer 15 to 20 minutes. Fluff with fork.
Cover and let stand 5 to 10 minutes.
Remove bay leaf.
Sprinkle with cheese and serve immediately.