Turkish · Lunch
Turkish Rice Pilaf (Low-Calorie)
A lightened Turkish rice pilaf made with basmati rice, orzo, and minimal butter, gently sautéed with onion and toasted vermicelli-style orzo, then simmered in low-sodium chicken stock. Finished with lemon and fresh parsley, it stays fluffy and pairs with grilled meats or yogurt.
$2
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
287Calories
6.8gProtein
4.8gFat
54.1gCarbs
2gSugar
1.9gFiber
458mgSodium
12mgChol
2.5gSat Fat
206mgPotassium
26mgCalcium
1.6mgIron
0mcgVitamin B12
5mgVitamin C
gluten-free
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse the basmati rice under cold running water until water runs mostly clear, then drain and set aside. Dice the onion finely.
2
Toast
Melt the butter in a small saucepan over medium heat, add the orzo, and toast 2 minutes, stirring often, until golden and fragrant.
3
Simmer
Stir in the rice and onion, pour in the stock, add salt and pepper, bring to a boil, then cover and reduce heat to low for 15 minutes until liquid absorbs.
4
Rest
Cover and let the pilaf rest 5 minutes off heat.
5
Finish
Fluff with a fork, stir in lemon juice and parsley.
6
Plate
Spoon the pilaf onto a small plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g basmati rice, uncooked
- 40g40g orzo, uncooked
- 10g10g butter
- 40g40g onion
- 360ml360ml low-sodium chicken stock
- 10ml10ml lemon juice
- 6g6g fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
