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Parsley Pilaf

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/2 cup (125 ml)

Nutrient Analysis

  • Calories: 174
  • Protein: 3.0g
  • Carbohydrates: 30.8g
  • Fibre: 0.9g
  • Total Fat: 4.2g
  • Sodium: 77mg
  • Phosphorus: 57mg
  • Potassium: 105mg

Renal and Diabetic Exchanges


1 cup (250 mL) rice, white, long grain, uncooked
2 tbsp (30 mL) margarine, non-hydrogenated
1 medium onion, chopped
1 ¾ cup (425 mL) chicken broth, no salt added
2 tbsp (30 mL) parsley, fresh, chopped

*For vegetarian rice pilaf use no salt added vegetable broth instead of chicken broth.


1. In a pot over medium heat cook the rice, margarine and onion until the rice is a golden colour. Stir frequently.
2. Add chicken broth and bring to a boil.
3. Reduce heat to low and cover. Simmer until rice until tender and fluffy (15 to 20 minutes).
4. Mix in parsley and serve.


Parsley Pilaf, 3.9 out of 5 based on 16 ratings