Print 
Portions:
8
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 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
Preparation
- Preheat oven to 350º F. Chop the onion and mince the parsley and garlic.
- 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.
- Add the lemon juice, parsley and seasonings to the rice. Mix well.
- 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.
- 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.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Brenda from Washington.
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
2-1/2
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