Herb Rice Pilaf
Toasting the rice in butter before simmering gives this pilaf a nutty depth that needs no salt.
Sodium note
Made with no-salt-added broth; lemon zest and herbs provide the seasoning.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 onion, finely diced
- 1 cup long-grain white rice
- 1 3/4 cups no-salt-added chicken or vegetable broth
- 1 bay leaf
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Method
- 1
Melt butter in a saucepan over medium heat and cook onion until softened, about 4 minutes.
- 2
Add rice and stir constantly for 2 minutes, until the grains turn slightly golden and toasted.
- 3
Pour in broth, add bay leaf and black pepper, and bring to a boil.
- 4
Reduce heat to low, cover, and simmer 15 to 18 minutes, until liquid is absorbed.
- 5
Remove from heat, discard bay leaf, and let stand covered for 5 minutes.
- 6
Fluff with a fork and stir in parsley, lemon zest, and lemon juice before serving.
Nutrition (estimated, per serving)
- Calories
- 210
- Protein
- 4 g
- Carbs
- 35 g
- Fat
- 6 g
- Sodium
- 15 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use olive oil instead of butter for a dairy-free version.
- Brown rice works too; increase broth to 2 1/4 cups and simmer about 40 minutes.
- Fresh dill or chives can replace parsley for a different herbal note.
Tips
- Toasting the rice in butter is the key step that builds flavor before any liquid goes in.
- Lemon zest adds brightness without needing extra seasoning.
- Swap in toasted almonds or pine nuts for added crunch and richness.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
