Low Sodium Classic Pilaf
Delight in the wholesome comfort of our **Low Sodium Classic Pilaf**, a lighter spin on a timeless side dish. Made with tender long-grain white rice, aromatic vegetables like onion, carrot, and celery, and a hint of garlic, this recipe skips the extra salt without sacrificing flavor, thanks to unsalted vegetable broth and fragrant bay leaf. Its simplicity shines, while the finishing touch of fresh parsley adds a burst of color and freshness. Ready in just 35 minutes from start to finish, this heart-healthy pilaf is perfect for pairing with lean proteins or roasted vegetables. Whether you're watching your sodium intake or simply craving a healthier side, this low-sodium pilaf recipe is as delicious as it is easy to prepare.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 2 cups unsalted vegetable broth
- 0.5 cup onion
- 1 carrot
- 1 celery stalk
- 2 cloves garlic
- 1 bay leaf
- 2 tablespoons fresh parsley
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
Finely chop the onion, carrot, and celery. Mince the garlic cloves.
In a medium-sized saucepan, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery to the saucepan. Cook for 5-7 minutes or until the vegetables are softened, stirring occasionally.
Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant.
Stir in the rinsed rice, ensuring all grains are coated in the oil and vegetable mixture. Cook for 2 minutes, stirring continuously.
Pour in the unsalted vegetable broth and add the bay leaf to the saucepan. Stir to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to finish absorbing any residual moisture.
Fluff the rice with a fork and remove the bay leaf.
Garnish with fresh parsley and a sprinkle of black pepper before serving.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
