Parsley Pilaf

Reprinted with permission from the Canadian Association of Nephrology Dietitians, photo credit BestPhotoStudio/

Parsley Pilaf

This recipe is from the new cookbook ‘Kidney Friendly Cooking’ produced by the Canadian Association of Nephrology Dietitians. The pilaf pairs well with chicken or pork.


  • 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.


Nutrient Analysis

Calories: 174 KCal

Protein: 3.0 g

Carbohydrates: 30.8 g

Fibre: 0.9 g

Total Fat: 4.2 g

Sodium: 77 mg

Phosphorus: 57 mg

Potassium: 105 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/2 cup (125 ml)

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