40+ Nourishing Holiday Low Sodium Rice Recipes for Every Meal

The holidays are a time to come together and enjoy the warmth of family, friends, and festive meals.

While we often indulge in rich, savory dishes, it’s important to keep our health in mind, especially when it comes to sodium intake.

If you’re looking for ways to add flavor to your holiday meals without loading up on salt, low-sodium rice recipes are the perfect solution.

Rice is a versatile, easy-to-make base for a variety of healthy side dishes, making it an ideal choice for your holiday menu.

From aromatic rice pilafs to savory casseroles and everything in between, these 40+ holiday low-sodium rice recipes will inspire you to create flavorful, heart-healthy side dishes that complement your holiday feasts.

You’ll discover recipes with fresh vegetables, dried fruits, herbs, and even a touch of spice, all designed to enhance the natural flavors of your rice while keeping sodium levels in check.

These dishes are perfect for anyone looking to reduce their sodium intake without sacrificing taste, allowing you to enjoy your holiday meals with peace of mind.

40+ Nourishing Holiday Low Sodium Rice Recipes for Every Meal

This holiday season, you don’t have to choose between flavor and health.

With these 40+ low-sodium rice recipes, you can create a diverse and delicious spread that’s easy on the heart and full of vibrant flavors.

Whether you’re serving a small family dinner or preparing for a large holiday gathering, these rice dishes are sure to satisfy guests of all tastes and dietary preferences.

From hearty casseroles to light and fresh pilafs, each recipe is designed to make your meals as tasty as they are healthy.

So, go ahead and add these flavorful low-sodium rice dishes to your holiday menu—they’re a perfect way to make this season a little healthier and a lot more delicious.

Low Sodium Holiday Pilaf with Cranberries and Almonds

This festive low-sodium pilaf features a harmonious blend of brown rice, sweet cranberries, toasted almonds, and a dash of cinnamon, offering a rich, earthy flavor profile that’s perfect for holiday feasts. The absence of salt does not compromise the dish’s depth, as the natural sweetness from the cranberries and the nuttiness from the almonds elevate the rice, making it a standout side dish for any celebration.

Ingredients:

• 1 cup brown rice
• 2 cups water or low-sodium vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the water (or broth) to a boil. Add the brown rice, reduce the heat to low, and cover. Let it simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
3. Add the cranberries, almonds, cinnamon, and nutmeg to the skillet with the onions. Stir to combine and cook for an additional 2-3 minutes until the cranberries begin to plump up.
4. Once the rice is cooked, fluff it with a fork and stir in the cranberry-almond mixture. Taste and adjust seasonings as necessary (you can add a pinch of black pepper or a drizzle of olive oil for extra flavor).
5. Garnish with fresh parsley before serving.

This low-sodium holiday pilaf is a delightful combination of textures and flavors that beautifully complements a holiday meal. The rice provides a wholesome base, while the cranberries and almonds bring a festive touch. Perfect for anyone looking to enjoy holiday flavors without the extra sodium, this dish is both healthy and satisfying, making it a great addition to your holiday spread.

Low Sodium Wild Rice Stuffing with Mushrooms and Herbs

This aromatic wild rice stuffing is loaded with fresh mushrooms, herbs, and a touch of garlic, making it a savory, low-sodium alternative to traditional stuffing. The wild rice brings a nutty flavor and chewy texture, while the herbs add a fragrant depth, making it an ideal accompaniment to turkey, ham, or other holiday mains. The lack of salt allows the natural flavors of the ingredients to shine through, ensuring a satisfying dish without compromising taste.

Ingredients:

• 1 cup wild rice
• 2 cups water or low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup celery, chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the water (or broth) to a boil. Add the wild rice, reduce the heat to low, and cover. Let it simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until fragrant.
3. Add the mushrooms, celery, thyme, and rosemary to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.
4. Once the rice is done, fluff it with a fork and add it to the vegetable mixture. Stir to combine, then season with black pepper. Taste and adjust seasoning, adding a bit more pepper if needed.
5. Garnish with fresh parsley before serving.

This low-sodium wild rice stuffing is a perfect holiday side dish, offering rich flavors and textures without the added salt. The combination of wild rice, mushrooms, and aromatic herbs gives this dish a savory depth that’s just as flavorful as traditional stuffing. It’s a great option for anyone looking for a heart-healthy, sodium-conscious dish to complement their holiday meals.

Low Sodium Lemon Herb Rice with Roasted Vegetables

Bright and refreshing, this low-sodium lemon herb rice is the ideal complement to any holiday meal. It combines the zing of lemon with the aromatic flavors of fresh herbs, and the roasted vegetables add a wonderful depth of flavor. With no added salt, the natural flavors of the ingredients take center stage, making this dish light yet flavorful, perfect for balancing out heavier holiday fare.

Ingredients:

• 1 cup white rice
• 2 cups water or low-sodium vegetable broth
• 1 tbsp olive oil
• 1/2 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 cup mixed vegetables (carrots, bell peppers, zucchini, etc.), cut into bite-sized pieces
• 1 tbsp olive oil (for roasting vegetables)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the mixed vegetables in 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
2. While the vegetables roast, bring the water (or broth) to a boil in a medium saucepan. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
3. Fluff the rice with a fork and stir in the lemon zest, lemon juice, basil, oregano, and black pepper. Taste and adjust the seasoning as needed.
4. Once the vegetables are roasted, add them to the rice and gently toss to combine.
5. Garnish with fresh parsley before serving.

This low-sodium lemon herb rice with roasted vegetables is a bright, flavorful dish that pairs beautifully with any holiday main. The lemon adds a refreshing tang, while the roasted vegetables provide a natural sweetness that contrasts perfectly with the zesty rice. It’s a healthy, low-sodium alternative to more traditional side dishes and a fantastic way to bring a burst of flavor to your holiday table.

Low Sodium Sweet Potato Rice with Cinnamon and Pecans

This low-sodium sweet potato rice combines the natural sweetness of roasted sweet potatoes with the warmth of cinnamon and the crunch of toasted pecans. It’s a comforting and festive dish that’s perfect for the holiday season. The dish highlights the rich, earthy flavor of sweet potatoes and the depth of cinnamon without the need for added salt, making it an ideal side for any holiday meal.

Ingredients:

• 1 cup basmati rice
• 2 cups water or low-sodium vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup chopped pecans, toasted
• 1 tbsp maple syrup (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.
2. While the sweet potatoes are roasting, bring the water (or broth) to a boil in a medium saucepan. Add the basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
3. Once the rice and sweet potatoes are done, fluff the rice with a fork and stir in the cinnamon, nutmeg, and maple syrup (if using).
4. Gently fold in the roasted sweet potatoes and toasted pecans.
5. Garnish with fresh parsley before serving.

This low-sodium sweet potato rice is a delicious and festive side dish that brings warmth and flavor to your holiday table. The sweet potatoes and pecans add texture and depth, while the cinnamon and nutmeg infuse the rice with a subtle spice that’s perfect for the season. Whether paired with a holiday turkey or roasted meats, this dish provides a comforting and healthy option that’s both satisfying and flavorful.

Low Sodium Saffron Rice with Holiday Vegetables

This low-sodium saffron rice is a colorful and aromatic side dish featuring vibrant saffron threads and a medley of holiday vegetables. The rice is infused with the delicate, floral flavor of saffron, creating a luxurious dish that stands out during any festive occasion. The addition of roasted vegetables adds extra flavor, making this dish a well-balanced, low-sodium choice for holiday meals.

Ingredients:

• 1 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 1 tbsp olive oil
• 1 small onion, chopped
• 1/2 cup carrots, diced
• 1/2 cup bell pepper, diced
• 1/2 cup green peas (frozen or fresh)
• 1/4 tsp ground turmeric (optional, for extra color)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the saffron threads and their soaking water, along with the rice. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and bell pepper, and sauté for 5-7 minutes until the vegetables are tender.
3. Add the green peas and cook for an additional 2-3 minutes.
4. Once the rice is cooked, fluff it with a fork and gently stir in the sautéed vegetables and turmeric (if using).
5. Garnish with fresh cilantro before serving.

This low-sodium saffron rice with holiday vegetables is a fragrant and colorful dish that’s perfect for any holiday feast. The subtle floral flavor of saffron combined with the sweetness of the roasted vegetables creates a delightful side dish that’s both visually appealing and delicious. The dish’s low-sodium nature ensures that it’s a healthy, yet indulgent, choice to accompany your holiday spread.

Low Sodium Rice and Bean Casserole with Spinach

This hearty and flavorful low-sodium rice and bean casserole with spinach makes an excellent addition to your holiday meal. Packed with protein-rich beans, whole grains, and nutrient-dense spinach, this dish is both satisfying and healthy. The combination of mild spices and fresh herbs gives the casserole plenty of flavor without the need for added salt, making it a perfect option for those watching their sodium intake during the holiday season.

Ingredients:

• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce the heat to low, and cover. Let it simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice is cooking, heat a small amount of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until fragrant.
3. Stir in the black beans, spinach, cumin, paprika, and black pepper. Cook for an additional 5 minutes, until the spinach is wilted and the beans are heated through.
4. Once the rice is cooked, combine it with the bean and spinach mixture in a large casserole dish. Stir to combine.
5. If using Parmesan, sprinkle it over the top of the casserole.
6. Bake the casserole for 20-25 minutes, until the top is lightly golden and the dish is heated through.
7. Garnish with fresh cilantro before serving.

This low-sodium rice and bean casserole with spinach is a comforting, nutrient-packed dish that’s perfect for the holidays. The combination of brown rice, beans, and spinach provides a wholesome base, while the warm spices bring a delightful depth of flavor. Whether served as a side or a main, this dish is a filling and healthy addition to any holiday table. It’s a great option for anyone looking to keep their holiday meals low in sodium without sacrificing taste or nutrition.

Low Sodium Garlic Herb Rice with Roasted Brussels Sprouts

This low-sodium garlic herb rice with roasted Brussels sprouts is a savory and aromatic side dish that’s perfect for holiday gatherings. The fragrant garlic and herb-infused rice pairs beautifully with crispy roasted Brussels sprouts, creating a well-balanced dish with no added salt. It’s a great way to bring the earthy flavors of Brussels sprouts and the comforting texture of rice together in a festive and healthy holiday meal.

Ingredients:

• 1 cup basmati rice
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (for Brussels sprouts)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the sprouts are golden and crispy.
2. While the Brussels sprouts are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
3. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, thyme, rosemary, and black pepper, sautéing for 2-3 minutes until the garlic is fragrant.
4. Once the rice is done, fluff it with a fork and stir in the garlic herb mixture.
5. Serve the rice topped with the roasted Brussels sprouts and garnish with fresh parsley.

This low-sodium garlic herb rice with roasted Brussels sprouts is a simple yet flavorful side dish that will elevate any holiday meal. The crispy Brussels sprouts add texture and a slightly nutty flavor, while the garlic and herbs infuse the rice with aromatic goodness. It’s a light, healthy alternative to more traditional side dishes, offering a balance of flavors without the extra sodium.

Low Sodium Mediterranean Rice with Cherry Tomatoes and Feta

This refreshing low-sodium Mediterranean rice with cherry tomatoes and feta brings a burst of color and flavor to your holiday spread. The rice is infused with the rich, tangy taste of fresh cherry tomatoes, and the creamy feta cheese adds a salty, savory punch without the need for added sodium. This dish is light, vibrant, and full of Mediterranean flavors, making it a perfect side for any holiday occasion.

Ingredients:

• 1 cup jasmine rice
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, chopped
• 1 tsp dried oregano
• 1/4 tsp black pepper
• Fresh basil, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the jasmine rice, reduce the heat to low, and cover. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cherry tomatoes and sauté for 5-7 minutes, until the tomatoes soften and release their juices.
3. Once the rice is done, fluff it with a fork and stir in the sautéed cherry tomatoes, crumbled feta cheese, olives, oregano, and black pepper.
4. Garnish with fresh basil before serving.

This Mediterranean rice dish is a light yet flavorful side that’s perfect for adding a touch of brightness to your holiday meals. The fresh tomatoes, feta, and olives give the rice a deliciously tangy and savory profile without relying on any added sodium. It’s a great option for those seeking a healthy, vibrant side that still offers a rich, indulgent taste.

Low Sodium Spiced Pumpkin Rice Pilaf

This low-sodium spiced pumpkin rice pilaf is a festive and warming dish that combines the natural sweetness of pumpkin with the aromatic spices of cinnamon, nutmeg, and cloves. It’s an ideal holiday side dish, offering a delicious balance of sweet and savory flavors. The addition of raisins adds a subtle sweetness, and the dish is both satisfying and nutrient-packed, without any added salt.

Ingredients:

• 1 cup long-grain brown rice
• 2 cups low-sodium vegetable broth
• 1/2 cup canned pumpkin puree
• 1/4 cup raisins
• 1 tbsp olive oil
• 1 small onion, chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
3. Stir in the cinnamon, nutmeg, cloves, and black pepper. Cook for another 2-3 minutes until fragrant.
4. Add the pumpkin puree and raisins to the skillet, and cook for 5-7 minutes until the pumpkin is warmed through and the raisins have softened.
5. Once the rice is done, fluff it with a fork and stir in the pumpkin mixture.
6. Garnish with fresh parsley before serving.

This low-sodium spiced pumpkin rice pilaf is the perfect autumnal dish for your holiday table. The combination of pumpkin, raisins, and aromatic spices creates a wonderfully comforting and festive flavor profile. It’s a wholesome, nutrient-packed side dish that brings warmth and sweetness to your holiday spread, without the need for added salt.

Low Sodium Wild Rice and Cranberry Pilaf

This low-sodium wild rice and cranberry pilaf is a delightful combination of earthy wild rice, tart cranberries, and a subtle touch of sweetness from honey. The dish is light yet filling, making it a perfect side for any holiday meal. The natural flavors of the rice and cranberries shine through, while the lack of added sodium keeps the dish heart-healthy and flavorful. It’s a festive option that will complement your holiday spread beautifully.

Ingredients:

• 1 cup wild rice
• 2 cups low-sodium vegetable broth
• 1/2 cup fresh or dried cranberries
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 tbsp honey
• 1/4 cup chopped pecans (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Stir in the cranberries, cinnamon, and black pepper. Cook for an additional 2-3 minutes, allowing the cranberries to soften and release some juice.
4. Once the rice is done, fluff it with a fork and stir in the cranberry mixture and honey.
5. If desired, toast the chopped pecans in a dry pan over medium heat for 2-3 minutes and sprinkle over the pilaf before serving.
6. Garnish with fresh parsley.

This low-sodium wild rice and cranberry pilaf is a vibrant and healthful side dish that’s perfect for the holidays. The tart cranberries balance beautifully with the slight sweetness from honey, while the wild rice adds a nutty texture. The addition of pecans and fresh parsley further enhances the flavors, making it a well-rounded, delicious dish that’s low in sodium but full of festive flair.

Low Sodium Lemon Herb Rice with Asparagus

This low-sodium lemon herb rice with asparagus is a fresh, zesty side dish that will brighten up any holiday meal. The tangy lemon pairs beautifully with the earthy flavor of asparagus, and the herbs infuse the rice with fragrant, savory notes. With no added salt, this dish is a light, healthy option that brings a burst of flavor and a vibrant pop of color to the table.

Ingredients:

• 1 cup basmati rice
• 2 cups low-sodium vegetable broth
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes, until tender but still slightly crisp.
3. Once the rice is cooked, fluff it with a fork and stir in the lemon juice, lemon zest, thyme, and black pepper.
4. Gently fold in the sautéed asparagus.
5. Garnish with fresh parsley before serving.

This low-sodium lemon herb rice with asparagus is a light, refreshing side dish that adds a burst of flavor and color to your holiday table. The lemony tang and fragrant herbs complement the tender asparagus, while the rice serves as a perfect base for these bright, vibrant flavors. This dish is not only low in sodium but also a great way to incorporate more vegetables into your holiday meals without sacrificing taste.

Low Sodium Caramelized Onion and Rice Casserole

This low-sodium caramelized onion and rice casserole is a rich and savory dish that will impress guests at any holiday gathering. The sweetness of the caramelized onions blends perfectly with the savory rice, creating a comforting side dish that feels indulgent without any added sodium. It’s a perfect way to showcase the depth of flavor caramelized onions bring to a dish, and it pairs wonderfully with roasted meats or other holiday entrees.

Ingredients:

• 1 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/2 cup low-fat shredded cheese (optional)
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, and cover. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
3. Once the rice and onions are done, combine them in a large casserole dish. Stir in the dried thyme, black pepper, and garlic powder.
4. If desired, sprinkle the shredded cheese over the top of the casserole.
5. Bake for 15-20 minutes until heated through and the cheese is melted (if using).
6. Garnish with fresh thyme sprigs before serving.

This low-sodium caramelized onion and rice casserole is a savory and satisfying side dish that will add depth and warmth to your holiday spread. The sweetness of the caramelized onions creates a beautiful balance with the rice, while the optional cheese adds richness. It’s a comforting dish that feels indulgent yet remains heart-healthy with no added salt. This casserole is the perfect accompaniment to roasted meats or a festive main course.

Low Sodium Spinach and Feta Rice Pilaf

This low-sodium spinach and feta rice pilaf is a vibrant, nutrient-packed side dish that combines the earthy flavor of spinach with the creamy, tangy feta cheese. The aromatic herbs and garlic add depth, while the rice acts as a perfect base to showcase these delicious ingredients. A light, healthy alternative to more traditional holiday sides, this pilaf brings a fresh, Mediterranean twist to your holiday table.

Ingredients:

• 1 cup basmati rice
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/4 tsp ground black pepper
• 1/4 tsp dried oregano
• 1/4 cup toasted pine nuts (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted.
4. Once the rice is done, fluff it with a fork and stir in the spinach mixture, crumbled feta cheese, black pepper, and oregano.
5. Optionally, sprinkle toasted pine nuts on top for extra crunch.
6. Garnish with fresh parsley before serving.

This low-sodium spinach and feta rice pilaf is a deliciously vibrant side dish that combines the savory flavors of spinach and feta with fragrant herbs. The rice acts as a perfect base to bring these ingredients together, creating a dish that’s both nutritious and full of flavor. With no added salt, it’s a healthy choice that will complement any holiday meal without compromising on taste.

Low Sodium Mushroom and Rice Casserole

This low-sodium mushroom and rice casserole is a comforting, hearty side dish that combines the umami-rich flavor of mushrooms with the subtle, tender texture of rice. The creamy consistency of the dish, combined with its earthy flavor, makes it an ideal holiday side. This casserole offers the richness of a traditional dish but without the added sodium, making it both satisfying and heart-healthy.

Ingredients:

• 1 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 lb mushrooms, sliced (button or cremini)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/4 cup low-fat sour cream (optional for creaminess)
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, and cover. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing for 2-3 minutes until fragrant and softened.
3. Add the sliced mushrooms, black pepper, and dried thyme. Cook for 10-12 minutes until the mushrooms release their moisture and become tender.
4. Once the rice is done, fluff it with a fork and combine it with the sautéed mushrooms and onion mixture. Stir in the optional low-fat sour cream for added creaminess.
5. Transfer the mixture to a greased casserole dish and bake for 20 minutes until the top is slightly golden and bubbly.
6. Garnish with fresh thyme sprigs before serving.

This low-sodium mushroom and rice casserole is the perfect side dish for holiday meals, offering a comforting, savory combination of mushrooms and rice. The optional sour cream adds richness, while the absence of added sodium ensures that it remains a healthy choice. This casserole is hearty and filling, making it a great complement to roasted meats and other holiday favorites.

Low Sodium Saffron Rice with Almonds and Raisins

This low-sodium saffron rice with almonds and raisins brings a touch of elegance to your holiday meal. The warm, fragrant flavor of saffron infuses the rice, while the sweetness of raisins and the crunch of almonds create a delightful texture contrast. This dish is not only flavorful but also colorful, making it a beautiful and unique addition to your holiday spread.

Ingredients:

• 1 cup basmati rice
• 2 cups low-sodium vegetable broth
• 1/4 tsp saffron threads
• 1 tbsp olive oil
• 1/2 cup almonds, slivered
• 1/4 cup raisins
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, steep the saffron threads in 2 tablespoons of warm water for about 10 minutes.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the saffron and its water, followed by the basmati rice. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the slivered almonds and toast for 3-4 minutes, until golden and fragrant. Remove from the pan and set aside.
4. Add the raisins and cinnamon to the pan and cook for 2 minutes, allowing the raisins to soften slightly.
5. Once the rice is done, fluff it with a fork and stir in the toasted almonds, raisins, and black pepper.
6. Garnish with fresh cilantro before serving.

This low-sodium saffron rice with almonds and raisins is a beautiful and flavorful side dish that adds both color and taste to your holiday meal. The delicate, floral notes of saffron combine wonderfully with the sweetness of raisins and the crunch of almonds, creating a dish that’s as delicious as it is visually appealing. It’s an elegant and healthy option for those looking to keep their holiday meals both festive and heart-healthy.

Note: More recipes are coming soon!