Better Than Packaged Rice Pilaf
- CKD non-dialysis
- 2 ounces vermicelli noodles, uncooked
- 2 tablespoons unsalted butter
- 1 cup parboiled rice, uncooked
- 2 cups water
- 1 cube chicken-flavor bouillon
- 1 tablespoon Mrs. Dash® Onion and Herb seasoning blend
- In a skillet over medium heat, melt butter.
- Break vermicelli noodles into 2″ pieces and cook, stirring often until noodles begin to brown.
- Add rice and stir to coat rice evenly with remaining melted butter.
- Crush chicken bouillon and add to skillet along with water and Mrs. Dash herb seasoning. Stir to blend ingredients.
- Cover and bring to a boil. Reduce to low heat and cook 20 minutes. Do not remove the cover.
- Turn off heat and allow to sit covered for an additional 5 minutes.
- Fluff with a fork and serve.
Nutrients per serving
- Calories 180
- Protein 4 g
- Carbohydrates 30 g
- Fat 5 g
- Cholesterol 11 mg
- Sodium 154 mg
- Potassium 87 mg
- Phosphorus 68 mg
- Calcium 22 mg
- Fiber 1.1 g
Renal and renal diabetic food choices
- Angel hair or thin spaghetti noodles can be used in place of vermicelli.
- For comparison, packaged rice pilaf prepared with salted butter or margarine contains 400-650 mg sodium per 1/2 cup serving.
- If you substitute a low-sodium bouillon cube, sodium content is reduced to 5 mg per serving. Be aware, potassium content increases additional 130 -180 mg depending on the bouillon brand because potassium chloride replaces the salt. This change is not recommended if you are on a low potassium diet.
- Freeze extra portions and reheat in the microwave for a very quick starchy side later.