Middle Eastern · Dinner
Turkish Rice Pilaf with Butter (Low-Calorie)
Turkish-style rice pilaf made with basmati rice and orzo toasted in minimal butter, simmered in vegetable stock with added spinach for fiber, and finished with fresh parsley. Retains the classic shehriye texture and buttery aroma while staying under 400 calories per serving.
$2
5 minsPrep
20 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
8.5gProtein
8gFat
70gCarbs
0.7gSugar
3.4gFiber
1008mgSodium
31mgChol
4.5gSat Fat
245mgPotassium
62mgCalcium
2.1mgIron
0mcgVitamin B12
4mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse the basmati rice in a fine-mesh sieve under cold water until water runs clear, then drain well.
2
Melt the butter in a small saucepan over medium heat for about 1 minute until foaming. Add the orzo and toast for 2 minutes over medium heat, stirring often, until golden brown.
3
Stir in the drained rice and sauté over medium heat for 1 minute until grains look glossy and coated. Pour in the vegetable stock, salt, and black pepper, then bring to a boil over high heat for 2 minutes.
4
Reduce to low heat, cover, and simmer for 15 minutes until liquid is absorbed and steam holes appear on the surface.
5
Fold in the fresh spinach over the pilaf, cover, and let rest for 5 minutes until spinach wilts completely.
6
Fluff the pilaf gently with a fork, scatter the parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g basmati rice
- 2 tbsp28g butter
- 4 tbsp40g orzo pasta
- 1 1/2 cup360ml vegetable stock
- 60g60g spinach
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp fresh parsley
