Whole-Grain Rice Pilaf

Whole-Grain Rice Pilaf

Great-tasting whole-grain pilafs are available these days, and they are a step up (nutritionally speaking) from the original San Francisco treat, but unfortunately they are usually loaded with sodium. Our version combines whole-wheat pasta, onions and brown rice for delicious results with less sodium.

From EatingWell:
Yield: 6 servings, about 2/3 cup each
Active Time: 15
Total Time: 30


  1. 2 teaspoons extra-virgin olive oil, or canola oil
  2. 1/2 cup broken whole-wheat spaghetti pieces
  3. 1/3 cup finely diced onion
  4. 1 14-ounce can reduced-sodium chicken broth
  5. 1 cup instant brown rice
  6. 1/4 teaspoon salt
  7. 1 bay leaf
  8. 1 tablespoon chopped fresh parsley


Heat oil in a saucepan over medium-high heat. Add pasta and onion; cook, stirring, until starting to brown, about 3 minutes. Add broth, rice, salt and bay leaf; bring to a boil. Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender, 10 to 12 minutes. Let sit for 5 minutes. Discard the bay leaf. Fluff with a fork and stir in parsley.


Nutrition Per Serving: 98 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 17 g carbohydrates; 3 g protein; 2 g fiber; 131 mg sodium; 32 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat