Lemony Rice Pilaf


Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 1 cup onion
  • 1/4 cup fresh parsley
  • 1 garlic clove
  • 1/4 cup butter
  • 2 cups long grain white rice, uncooked
  • 1/2 cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon black pepper
  • 2-3/4 cups low-sodium chicken broth
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 350º F. Chop the onion and mince the parsley and garlic.
  2. In a Dutch oven melt butter over medium heat. Add the rice and stir to toast, about 4 minutes. Add the onion and garlic and sauté for 2 minutes.
  3. Add the lemon juice, parsley and seasonings to the rice. Mix well.
  4. Heat chicken broth to a boil and add to rice mixture. Stir well. Cover with a lid, and place in pre-heated oven. Bake for 20 minutes.
  5. Remove rice from the oven and fluff with two forks and stir in Parmesan cheese. Garnish with parsley sprigs before serving.

Helpful hints

  • In step #5, if broth is not boiling, the end product will be heavy and will stick to the pan.

Nutrients per serving

Calories 245

Protein 7 g

Carbohydrates 37 g

Fat 7 g

Cholesterol 18 mg

Sodium 110 mg

Potassium 146 mg

Phosphorus 92 mg

Calcium 56 mg

Fiber 1.0 g

Kidney and kidney diabetic food choices

  • 2 starch
  • 1/2 vegetable, low potassium
  • 1 fat

Carbohydrate choices


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