Log in

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

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/2 cup (125 ml)

Renal and Diabetic Exchanges

0.4 protein
2 starch

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

One thought on “Parsley Pilaf”

Leave a Reply