25+ Delicious Holiday Diabetics Brown Rice Recipes for the Festive Season

The holiday season is a time for delicious food, but it can also be a challenge for those managing diabetes.

With all the rich, sugary, and carb-heavy dishes on the menu, it’s easy to feel like there’s not much to choose from.

However, there’s no need to sacrifice taste for health this season. Brown rice, with its whole grain goodness and low glycemic index, is the perfect base for diabetic-friendly holiday recipes.

25+ holiday diabetic brown rice recipes, you’ll discover a variety of festive dishes that are not only flavorful but also healthy and satisfying.

From savory side dishes featuring roasted vegetables and tangy balsamic glaze to lighter options with fresh herbs and fruits, these brown rice recipes will help you enjoy the holiday season without compromising on your health.

Whether you’re looking for the perfect side to pair with turkey or a colorful grain salad for a lighter option, these recipes offer a little something for every palate.

Plus, they’re packed with nutrients like fiber, antioxidants, and healthy fats, making them ideal for keeping blood sugar levels in check while still celebrating the flavors of the season.

25+ Delicious Holiday Diabetics Brown Rice Recipes for the Festive Season

This collection of 25+ holiday diabetic brown rice recipes is designed to make your holiday meal planning both nutritious and delicious.

Brown rice serves as a versatile, diabetic-friendly foundation that pairs wonderfully with a variety of festive ingredients, from seasonal vegetables and fruits to tangy sauces and herbs.

Not only do these recipes allow you to enjoy the holiday flavors you love, but they also help maintain balanced blood sugar levels, ensuring that you can celebrate with peace of mind.

Whether you’re hosting a family dinner or preparing meals for yourself, these recipes offer healthy, vibrant options that will leave you feeling satisfied and nourished.

This holiday season, you don’t have to choose between taste and health—let these diabetic-friendly brown rice recipes take center stage at your festive table!

Holiday Diabetic Brown Rice Pilaf

A delightful holiday side dish, this diabetic-friendly brown rice pilaf is loaded with healthy ingredients like low-sodium chicken broth, vegetables, and fresh herbs. It’s perfect for those looking to enjoy a flavorful and nutritious meal without sacrificing taste. The mix of brown rice, carrots, celery, and onions creates a hearty, satisfying side that pairs well with holiday entrees like turkey or roasted chicken.

Ingredients

• 1 cup brown rice
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup slivered almonds (optional)
• Fresh parsley, chopped for garnish

Instructions

1. Rinse the brown rice thoroughly under cold water. Set aside.
2. In a medium-sized pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
3. Add the garlic, thyme, and black pepper, and cook for another minute.
4. Stir in the rinsed brown rice and pour in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is cooked and the liquid is absorbed.
5. If using, toast the slivered almonds in a dry pan over low heat for 3-4 minutes, until golden brown.
6. Fluff the rice with a fork and stir in the almonds (if using). Garnish with fresh parsley before serving.

This brown rice pilaf makes a wholesome and savory addition to your holiday meal. The vegetables add a touch of sweetness while the broth infuses the rice with a rich flavor, all while keeping the dish diabetic-friendly. The slivered almonds offer a nice crunch, enhancing the texture and giving it an elegant holiday flair.

Holiday Diabetic Stuffed Bell Peppers with Brown Rice

These stuffed bell peppers are an ideal dish for a festive meal that’s both healthy and satisfying. Packed with lean turkey, brown rice, and vegetables, they offer a balanced combination of protein and fiber, making them a perfect diabetic-friendly option for the holiday table.

Ingredients

• 4 large bell peppers (any color)
• 1/2 cup cooked brown rice
• 1/2 lb ground turkey (preferably lean)
• 1 small onion, finely chopped
• 1/2 cup diced tomatoes (no added sugar)
• 1/4 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup shredded low-fat cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and set aside.
2. In a skillet, cook the ground turkey over medium heat until browned, breaking it apart with a spatula.
3. Add the chopped onion to the skillet and sauté until soft, about 5 minutes.
4. Stir in the cooked brown rice, diced tomatoes, chicken broth, oregano, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. Stuff the peppers with the turkey and rice mixture, pressing down gently to pack the filling inside.
6. If desired, sprinkle the shredded cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5 minutes if you’re adding cheese to let it melt.

These stuffed bell peppers are a fantastic way to enjoy a balanced, flavorful meal during the holidays. The combination of brown rice, lean turkey, and vegetables provides a nutrient-dense meal that’s low in carbs and high in fiber, making it a great choice for those managing diabetes.

Holiday Diabetic Brown Rice Salad with Roasted Vegetables

This vibrant brown rice salad is a perfect cold dish for holiday gatherings. It features roasted vegetables, a tangy dressing, and wholesome brown rice, making it a hearty yet refreshing addition to any meal. This salad is rich in fiber, low in sugar, and packed with nutrients, making it an excellent diabetic-friendly option for the season.

Ingredients

• 1 cup cooked brown rice (cooled)
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, red bell pepper, and cherry tomatoes in olive oil, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
3. Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned.
4. In a large bowl, combine the cooked brown rice, roasted vegetables, crumbled feta cheese, and chopped basil.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey (if using) to create the dressing. Pour the dressing over the rice and vegetables and toss gently to combine.
6. Chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.

This brown rice salad offers a light yet filling dish that’s perfect for a holiday feast. The roasted vegetables add a delicious sweetness and smokiness, while the tangy dressing enhances the overall flavor. The salad is easy to prepare in advance, allowing you to enjoy more time with your guests and less time in the kitchen during the holidays.

Holiday Diabetic Brown Rice with Cranberries and Walnuts

This festive brown rice dish combines the earthy flavor of whole grains with the sweet-tart taste of cranberries and the crunch of walnuts. It’s the perfect side dish for a holiday meal that is both diabetic-friendly and full of seasonal flavors. Rich in fiber and healthy fats, this dish provides a satisfying complement to your holiday protein choices.

Ingredients

• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries (unsweetened)
• 1/4 cup walnuts, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the brown rice under cold water and set aside.
2. In a medium-sized pot, heat the olive oil over medium heat. Add the brown rice and sauté for 2-3 minutes, allowing the rice to lightly toast.
3. Pour in the vegetable broth, cinnamon, and ground ginger. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is cooked and the liquid is absorbed.
4. In a small skillet, toast the chopped walnuts over medium-low heat for 3-4 minutes, until fragrant.
5. Once the rice is cooked, fluff it with a fork and stir in the dried cranberries and toasted walnuts. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This holiday brown rice with cranberries and walnuts is a delightful balance of sweet, savory, and crunchy textures. It’s a flavorful way to add a touch of holiday cheer to your meal while keeping it nutritious and diabetic-friendly. The combination of fiber-rich brown rice, antioxidants from cranberries, and healthy fats from walnuts makes this a well-rounded addition to any festive table.

Holiday Diabetic Brown Rice and Butternut Squash Casserole

A comforting and colorful casserole, this brown rice and butternut squash dish is a perfect diabetic-friendly side for your holiday gathering. With the natural sweetness of roasted butternut squash and the hearty texture of brown rice, this casserole is both satisfying and packed with nutrients, including fiber, vitamins, and minerals.

Ingredients

• 1 cup cooked brown rice
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup low-sodium vegetable broth
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to coat evenly.
2. Roast the squash for 25-30 minutes, or until tender and lightly caramelized, turning halfway through.
3. In a large mixing bowl, combine the cooked brown rice and roasted butternut squash. Add the vegetable broth and mix well.
4. Transfer the mixture to a lightly greased casserole dish. If using, sprinkle grated Parmesan cheese on top.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to become slightly crispy.
6. Garnish with fresh thyme before serving.

This brown rice and butternut squash casserole is a wonderful way to incorporate seasonal flavors into your holiday meal. The sweet roasted squash and earthy brown rice create a comforting, hearty dish that’s full of fiber and vitamin-rich ingredients. The addition of Parmesan cheese adds a touch of richness, making it a savory yet health-conscious side.

Holiday Diabetic Brown Rice with Roasted Brussels Sprouts and Bacon

For a savory holiday side dish that combines rich flavors and textures, this brown rice with roasted Brussels sprouts and bacon is an ideal choice. The slight bitterness of Brussels sprouts, the smokiness of bacon, and the nutty brown rice all come together to create a delightful dish that pairs wonderfully with holiday meats like turkey or ham.

Ingredients

• 1 cup cooked brown rice
• 2 cups Brussels sprouts, trimmed and halved
• 2 slices turkey bacon (or regular bacon, if preferred)
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon balsamic vinegar
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, black pepper, and garlic powder. Arrange them on a baking sheet in a single layer.
2. Roast the Brussels sprouts for 20-25 minutes, or until golden brown and crispy on the edges, stirring once halfway through.
3. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Once cooked, crumble the bacon and set aside.
4. In a large bowl, combine the cooked brown rice, roasted Brussels sprouts, and crumbled bacon. Drizzle with balsamic vinegar and toss gently to combine.
5. Garnish with fresh thyme before serving.

This brown rice dish with Brussels sprouts and bacon offers a savory combination that’s perfect for the holidays. The roasted Brussels sprouts add a crispy texture, while the bacon brings a smoky richness that contrasts nicely with the nutty brown rice. The touch of balsamic vinegar provides a tangy note that rounds out the flavors, making this dish a satisfying and diabetic-friendly option.

Holiday Diabetic Brown Rice with Apple and Spinach

A light yet hearty side, this brown rice with apples and spinach is a wonderful addition to any holiday meal. The sweetness of the apples pairs beautifully with the savory spinach and the earthiness of brown rice, creating a nutritious, fiber-packed dish that’s both diabetic-friendly and delicious.

Ingredients

• 1 cup cooked brown rice
• 1 apple, cored and diced (preferably a tart variety like Granny Smith)
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/4 cup chopped walnuts (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced apple and sauté for 3-4 minutes until slightly softened.
2. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted.
3. Stir in the cooked brown rice, ground cinnamon, and nutmeg. Mix well to combine.
4. Drizzle with apple cider vinegar and season with salt and pepper to taste.
5. If desired, sprinkle chopped walnuts on top for added crunch and flavor.

This brown rice with apple and spinach is a delightful holiday side dish that balances the sweetness of apples with the richness of the spinach. It’s full of nutrients and fiber, making it a healthy and diabetic-friendly choice. The addition of walnuts provides a lovely crunch, enhancing both the flavor and texture of the dish, making it a perfect complement to your festive meal.

Holiday Diabetic Brown Rice with Roasted Carrots and Parsnips

This vibrant and hearty brown rice dish features sweet roasted carrots and parsnips, creating a wonderful blend of textures and flavors that are perfect for the holiday season. With a boost of fiber from the brown rice and the naturally sweet and earthy flavors of the root vegetables, this side dish is not only nutritious but also visually appealing and diabetic-friendly.

Ingredients

• 1 cup cooked brown rice
• 2 medium carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 tablespoon olive oil
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground rosemary
• Salt and pepper to taste
• 1 tablespoon honey (optional, for sweetness)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the carrot and parsnip sticks in olive oil, thyme, rosemary, salt, and pepper.
2. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping once halfway through.
3. In a large bowl, combine the roasted carrots and parsnips with the cooked brown rice.
4. Drizzle with honey (if using) and toss to combine.
5. Garnish with freshly chopped parsley before serving.

This roasted carrot and parsnip brown rice dish brings an earthy sweetness that complements the nutty flavor of brown rice perfectly. The rosemary and thyme elevate the flavors, and the optional honey adds a touch of natural sweetness. This dish is a perfect balance of fiber, vitamins, and minerals, making it a healthy choice for those managing their blood sugar levels during the holidays.

Holiday Diabetic Brown Rice with Pomegranate and Mint

This colorful and refreshing holiday side dish combines the vibrant sweetness of pomegranate seeds with the earthy flavors of brown rice. The addition of fresh mint adds a cool, aromatic touch, making it an excellent option to pair with heavier holiday dishes. Packed with antioxidants, fiber, and flavor, this dish is diabetic-friendly and visually stunning.

Ingredients

• 1 cup cooked brown rice
• 1/2 cup pomegranate seeds
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon chopped pistachios (optional, for crunch)

Instructions

1. In a large bowl, combine the cooked brown rice, pomegranate seeds, and chopped mint.
2. Drizzle with olive oil and lemon juice, then toss to combine.
3. Season with salt and pepper to taste.
4. If using, sprinkle with chopped pistachios for added texture and flavor.

This holiday brown rice with pomegranate and mint offers a unique and refreshing twist on your typical holiday sides. The pomegranate seeds bring a burst of sweetness and crunch, while the mint adds a cooling contrast to the rice. The lemon juice helps balance the flavors, making this a light and refreshing option that is both festive and diabetic-friendly.

Holiday Diabetic Brown Rice with Sauteed Mushrooms and Garlic

For a savory and aromatic side dish, this brown rice with sautéed mushrooms and garlic offers rich, earthy flavors that are perfect for a holiday meal. The umami-packed mushrooms combined with the fragrance of garlic and the hearty texture of brown rice make this dish a satisfying and nutrient-dense option for those looking to keep their meals diabetic-friendly.

Ingredients

• 1 cup cooked brown rice
• 2 cups mushrooms, sliced (button or cremini work well)
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated Parmesan cheese (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
2. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until the mushrooms release their moisture and become golden brown.
3. Stir in the cooked brown rice and soy sauce. Season with black pepper and cook for an additional 3-4 minutes, stirring occasionally.
4. Remove from heat and sprinkle with fresh parsley and grated Parmesan cheese, if using.

This brown rice with sautéed mushrooms and garlic is a savory, comforting dish that’s perfect for the holidays. The earthy mushrooms and garlic create a deep, rich flavor profile, while the brown rice offers a hearty, nutritious base. The optional addition of Parmesan cheese adds a creamy, savory finish, making this a flavorful and satisfying dish for anyone looking to enjoy a diabetic-friendly holiday meal.

Holiday Diabetic Brown Rice with Orange and Almonds

This sweet and savory brown rice dish combines the citrusy brightness of orange with the nutty crunch of almonds, creating a festive and flavorful side that’s perfect for holiday gatherings. With the health benefits of vitamin C from the oranges and healthy fats from the almonds, this dish is a great choice for those managing their blood sugar levels while still enjoying a celebratory meal.

Ingredients

• 1 cup cooked brown rice
• 1 orange, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 1 tablespoon olive oil
• 1 tablespoon fresh orange juice
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions

1. In a small skillet, toast the sliced almonds over medium-low heat for 2-3 minutes, until golden and fragrant. Set aside.
2. In a large bowl, combine the cooked brown rice and orange segments.
3. Drizzle with olive oil and fresh orange juice, then sprinkle with cinnamon, salt, and pepper. Toss to combine.
4. Top with the toasted almonds just before serving.

This brown rice with orange and almonds is a sweet, savory, and aromatic dish that’s both festive and healthy. The citrusy orange segments provide a fresh and juicy contrast to the nutty brown rice, while the toasted almonds add crunch and richness. This dish is a great way to add a burst of flavor to your holiday table while keeping your meal diabetic-friendly.

Holiday Diabetic Brown Rice with Cranberries and Walnuts

This delightful brown rice dish combines the tangy sweetness of cranberries with the crunchy, earthy texture of walnuts, creating a festive side dish perfect for the holiday season. Full of antioxidants, fiber, and healthy fats, it’s a nutritious and diabetic-friendly choice to accompany any holiday meal.

Ingredients

• 1 cup cooked brown rice
• 1/2 cup fresh or dried cranberries
• 1/4 cup walnut pieces, toasted
• 1 tablespoon olive oil
• 1 tablespoon maple syrup (optional, for added sweetness)
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a small skillet, toast the walnut pieces over medium heat for 3-4 minutes, until fragrant and golden. Set aside.
2. In a large bowl, combine the cooked brown rice, cranberries, and toasted walnuts.
3. Drizzle with olive oil and maple syrup (if using), then sprinkle with cinnamon, salt, and pepper.
4. Toss to combine and garnish with fresh parsley before serving.

The combination of tart cranberries and rich walnuts adds a festive touch to this brown rice dish. The cinnamon and optional maple syrup balance the flavors with warmth and sweetness, creating a dish that is both flavorful and nutritious. It’s a perfect diabetic-friendly side for any holiday table, full of antioxidants and healthy fats.

Holiday Diabetic Brown Rice with Butternut Squash and Sage

A perfect fall and winter dish, this holiday brown rice with roasted butternut squash and fresh sage is a comforting and nutrient-packed option. The natural sweetness of the squash pairs beautifully with the savory, aromatic sage, making it a delicious and healthy side dish to enjoy during the holiday season.

Ingredients

• 1 cup cooked brown rice
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon dried sage
• 1/4 teaspoon black pepper
• Salt to taste
• 1 tablespoon fresh sage, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, dried sage, salt, and pepper. Spread the squash in a single layer on a baking sheet.
2. Roast the squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a large bowl, combine the roasted butternut squash with the cooked brown rice.
4. Stir in fresh chopped sage and grated Parmesan cheese, if using.
5. Toss everything together and serve warm.

This holiday brown rice with butternut squash and sage is a rich, savory dish with a hint of sweetness from the squash. The dried sage adds a touch of warmth and depth, while the fresh sage gives a burst of aromatic flavor. The optional Parmesan cheese adds creaminess and richness to the dish, making it a perfect diabetic-friendly side for the holiday season.

Holiday Diabetic Brown Rice with Roasted Brussel Sprouts and Balsamic Glaze

This flavorful brown rice dish features roasted Brussels sprouts with a balsamic glaze, making it both tangy and savory. The caramelized Brussels sprouts, combined with the earthy brown rice, offer a satisfying and nutritious side for any holiday meal. It’s a great option for those watching their blood sugar levels but still wanting to enjoy a festive, delicious dish.

Ingredients

• 1 cup cooked brown rice
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (optional)
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
3. While the sprouts roast, heat the balsamic vinegar and honey (if using) in a small saucepan over medium heat, allowing it to reduce and thicken slightly (about 3-5 minutes).
4. In a large bowl, combine the cooked brown rice and roasted Brussels sprouts. Drizzle with the balsamic glaze and toss to coat.
5. Garnish with fresh thyme before serving.

The roasted Brussels sprouts add a deep, caramelized flavor that pairs perfectly with the earthy brown rice. The balsamic glaze brings a tangy sweetness to the dish, balancing the savory and slightly bitter flavor of the Brussels sprouts. This is a nutrient-rich, diabetic-friendly holiday side that adds color, flavor, and health benefits to any festive spread.

Holiday Diabetic Brown Rice with Spinach and Sun-Dried Tomatoes

This savory and vibrant brown rice dish is enhanced by the rich flavors of sun-dried tomatoes and the freshness of spinach. It’s a delicious and healthy side dish packed with vitamins, minerals, and antioxidants, making it perfect for those managing diabetes during the holiday season. The sun-dried tomatoes add a savory depth, while the spinach provides a burst of green.

Ingredients

• 1 cup cooked brown rice
• 2 cups fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the chopped sun-dried tomatoes and sauté for another 2 minutes.
3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
4. Combine the cooked brown rice with the spinach and sun-dried tomato mixture. Season with salt and pepper to taste.
5. If using, sprinkle with grated Parmesan cheese before serving.

This brown rice with spinach and sun-dried tomatoes is a quick and flavorful holiday side dish. The savory sun-dried tomatoes pair beautifully with the earthy spinach, creating a dish that is both comforting and nutritious. The optional Parmesan cheese adds a creamy, rich finish, making this a diabetic-friendly and festive addition to your holiday table.

Note: More recipes​ are coming soon!