Rice-Stuffed Chicken - Renal Friendly

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Rice-Stuffed Chicken

A Recipe For People on a Renal Diabetic Diet

4-lb. Roasted Chicken
3/4 Cup Uncooked Rice
6 tbs. Margarine
½ Cup Chopped Onion
½ tsp. Sage
½ Cup Chopped Green Pepper
¼ tsp. Thyme
1/8 tsp. Pepper
2 tbs. Margarine

Cook rice according to package directions, omitting salt. Melt 6 tbs. margarine in skillet. Add onion and green pepper and sauté. Combine cooked rice, sautéed onion and green pepper, sage, thyme, and pepper. Toss lightly with a fork. Stuff chicken with rice mixture. Rub 2 tbs. margarine onto chicken. Bake at 325 degrees for two hours. Baste occasionally with pan juices. Makes six ½ cup servings of rice stuffing.

Each serving of rice stuffing equals one unsalted starch and one salted fat. Each oz. of chicken equals one oz. meat. A single serving contains 228 cal., 2.0 gm of protein, 16 gm of fat, 21 gm carbohydrate, 191 mg of sodium, and 77 mg potassium.


Recipe from The Cleveland Clinic Foundation’s (CCF) Creative Cooking for Renal Diets and Creative Cooking for Renal Diabetic Diets, by the CCF’s Department of Nutrition Services, Pat Ellis, MS, RD, published by Senay Publishing, Inc. They are reprinted with the kind permission of Jim Senay, Patient Support Services (www.patientsupport.net).

The CCF says that, while some of the recipes may contain foods that were formerly forbidden, they are also calculated into the listed exchanges. It cautions that the recipes should be used only as directed.