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

Parsley Pilaf

Diet Type | | Meal Type

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

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