Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/parsley-pilaf/

Parsley Pilaf

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

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.

Ingredients

  • 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.

Directions

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)

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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