25+ Delicious Saturday Diabetic Brown Rice Recipes for a Healthy Weekend

Saturdays are the perfect day to relax and treat yourself to a delicious, healthy meal.

If you’re managing diabetes, finding flavorful yet nutritious recipes can sometimes feel like a challenge.

Brown rice is a fantastic choice for diabetics, as it’s packed with fiber and has a low glycemic index, making it a great option for controlling blood sugar levels.

Whether you’re looking for a savory stir-fry, a comforting soup, or a fresh salad, brown rice is the perfect base for a variety of diabetic-friendly dishes.

We’ve rounded up over 25 mouthwatering diabetic brown rice recipes that will make your Saturdays both healthy and delicious.

These recipes are not only easy to prepare but are also full of flavor, making them an ideal addition to your weekly meal plan.

From satisfying main courses to light salads and sides, these recipes will ensure you never get bored with your meals.

25+ Delicious Saturday Diabetic Brown Rice Recipes for a Healthy Weekend

Eating well with diabetes doesn’t mean sacrificing flavor or variety in your meals.

Brown rice is a versatile ingredient that can be used in countless ways to create satisfying and nutritious dishes.

These 25+ Saturday diabetic brown rice recipes offer a wide range of options, so you can enjoy every meal without compromising your health.

By incorporating brown rice into your diet, you’re not only fueling your body with essential nutrients but also enjoying meals that are both delicious and easy to prepare.

Whether you’re cooking for yourself or hosting friends and family, these recipes will become staples in your diabetic meal planning, helping you maintain a healthy lifestyle while indulging in tasty dishes.

Vegetable Stir-Fried Brown Rice

A vibrant and wholesome dish packed with fiber and essential nutrients, this vegetable stir-fried brown rice is perfect for diabetics. The medley of fresh vegetables enhances the natural nuttiness of brown rice while keeping the dish low on the glycemic index. Enjoy a flavorful yet healthy meal that satisfies hunger without spiking blood sugar levels.

Ingredients:

• 1 cup cooked brown rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chopped bell peppers (red, green, or yellow)
• 1/2 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1 medium carrot, julienned
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon grated ginger
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant.
3. Stir in the bell peppers, broccoli, mushrooms, and carrots. Cook until the vegetables are tender but crisp.
4. Push the vegetables to the side of the skillet, and add the cooked brown rice. Stir gently to combine with the vegetables.
5. Drizzle with soy sauce and season with black pepper.
6. Cook for another 2-3 minutes, stirring occasionally, until well combined and heated through.
7. Serve hot, garnished with fresh herbs if desired.

This stir-fried brown rice is a nutrient-rich meal that proves healthy food can also be incredibly delicious. Each bite is a balance of textures and flavors that will make your Saturday lunch or dinner truly satisfying.

Brown Rice and Lentil Pilaf

A hearty and comforting meal, this brown rice and lentil pilaf is the epitome of balanced nutrition. Packed with protein, fiber, and complex carbohydrates, it provides sustained energy while keeping your blood sugar levels in check. The subtle spices enhance the earthy flavors of brown rice and lentils, making it a perfect diabetic-friendly dish.

Ingredients:

• 1/2 cup brown rice
• 1/4 cup green lentils, rinsed and soaked for 30 minutes
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 2 cups water or low-sodium vegetable broth
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a medium saucepan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Stir in the onion and sauté until translucent.
4. Add turmeric and coriander, stirring well to release the flavors.
5. Add the soaked lentils and brown rice to the pan. Stir to coat with the spice mixture.
6. Pour in water or broth, season with salt, and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice and lentils are tender.
8. Fluff with a fork and garnish with fresh cilantro before serving.

This pilaf is more than a meal; it’s a warm, nutritious hug on a plate. The satisfying combination of lentils and rice makes it ideal for a Saturday family gathering or a simple solo dinner.

Brown Rice and Spinach Salad

A light yet filling dish, this brown rice and spinach salad is a refreshing twist on traditional rice recipes. Bursting with fresh greens, nuts, and a zesty lemon dressing, this salad is diabetic-friendly and packed with vitamins and antioxidants. Perfect for a quick and healthy meal, it can be served as a main or a side dish.

Ingredients:

• 1 cup cooked brown rice
• 2 cups fresh spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tablespoons chopped walnuts or almonds
• 2 tablespoons feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine cooked brown rice, spinach, cherry tomatoes, cucumber, and nuts.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with feta cheese, if using, before serving.

This salad is an excellent choice for diabetics seeking a nutritious and refreshing meal. With its delightful crunch and tangy flavors, it’s a wholesome way to enjoy the natural goodness of brown rice and fresh vegetables.

Brown Rice and Chicken Stir-Fry

This brown rice and chicken stir-fry is a protein-packed, flavorful dish that is both hearty and light. The combination of lean chicken breast, vibrant vegetables, and fiber-rich brown rice makes for a satisfying meal that won’t cause blood sugar spikes. This dish is perfect for a balanced Saturday lunch or dinner that will leave you feeling full and nourished.

Ingredients:

• 1 cup cooked brown rice
• 200g chicken breast, thinly sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken breast and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
3. In the same skillet, add the onion, bell pepper, snap peas, and garlic. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Return the chicken to the skillet, then add the cooked brown rice.
5. Pour in the soy sauce, sesame oil, and honey (if using), stirring to coat everything evenly.
6. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
7. Serve hot, garnished with sesame seeds if desired.

This dish offers a well-rounded meal full of lean protein, healthy fats, and fiber. It’s not only diabetic-friendly but also a quick and delicious option for busy Saturdays.

Brown Rice and Black Bean Tacos

These brown rice and black bean tacos are a fun and flavorful way to enjoy a diabetic-friendly meal that still feels indulgent. The combination of brown rice, black beans, and fresh toppings creates a satisfying taco filling, while keeping the glycemic index low. This is the perfect option for a weekend meal that feels festive and light.

Ingredients:

• 1 cup cooked brown rice
• 1 cup canned black beans, drained and rinsed
• 1 teaspoon olive oil
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 4 small whole-wheat or corn tortillas
• 1/4 cup diced red onion
• 1/2 cup chopped cilantro
• 1/4 cup diced tomatoes
• 1/4 cup shredded lettuce
• Lime wedges for serving

Instructions:

1. Heat olive oil in a small saucepan over medium heat.
2. Add black beans, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and cook for 3-4 minutes until heated through.
3. Warm the tortillas in a dry skillet for about 30 seconds on each side.
4. To assemble the tacos, spoon a portion of the cooked brown rice into each tortilla, followed by a scoop of the seasoned black beans.
5. Top with diced onion, chopped cilantro, tomatoes, and lettuce.
6. Serve with lime wedges on the side.

These tacos are a great way to incorporate whole grains and plant-based protein into your diet. The balance of flavors and textures makes them a perfect diabetic-friendly Saturday meal that’s light yet filling.

Brown Rice and Tofu Stir-Fry

A vegan and diabetic-friendly option, this brown rice and tofu stir-fry is a nutrient-dense meal that offers plant-based protein while being light on carbs. The tofu provides a hearty texture while absorbing all the vibrant flavors of the stir-fried vegetables, making it a satisfying and healthy meal for any Saturday.

Ingredients:

• 1 cup cooked brown rice
• 200g firm tofu, pressed and cubed
• 1 tablespoon sesame oil
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1/2 cup zucchini, sliced
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• Fresh cilantro or sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add the tofu cubes and sauté until golden and crispy, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the onion, bell pepper, zucchini, mushrooms, and garlic. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Add the cooked brown rice to the pan, then drizzle with soy sauce, rice vinegar, and grated ginger. Stir well to combine.
5. Return the tofu to the skillet and mix gently. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with fresh cilantro or sesame seeds before serving.

This stir-fry offers the perfect combination of protein, fiber, and healthy fats, making it an ideal diabetic-friendly dish. It’s a versatile and satisfying meal, especially for those who prefer plant-based options.

Brown Rice and Salmon Bowl

A heart-healthy and nutrient-rich meal, this brown rice and salmon bowl combines the omega-3 fatty acids from salmon with the fiber of brown rice for a well-rounded, diabetic-friendly dish. The addition of fresh greens and a light sesame dressing enhances the flavor profile, making it a perfect Saturday meal that’s both delicious and good for your health.

Ingredients:

• 1 cup cooked brown rice
• 200g salmon fillet
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1/2 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup sliced avocado
• 1 tablespoon sesame seeds
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the salmon fillet with olive oil, salt, and pepper, then bake for 12-15 minutes until cooked through.
3. In a small bowl, whisk together soy sauce, rice vinegar, and honey (if using).
4. To assemble the bowl, layer the cooked brown rice at the bottom.
5. Top with the baked salmon, cucumber, shredded carrots, and sliced avocado.
6. Drizzle the sesame soy dressing over the bowl, then sprinkle with sesame seeds.

This salmon bowl is a fantastic choice for those looking for a wholesome, diabetes-friendly meal that is both filling and full of essential nutrients. The rich flavor of the salmon paired with the textures of fresh vegetables makes it a balanced and satisfying Saturday meal.

Brown Rice and Chickpea Curry

A warm and flavorful dish, this brown rice and chickpea curry is packed with plant-based protein and fiber, making it a great diabetic-friendly meal. The spices in the curry not only enhance the taste but also offer anti-inflammatory benefits. It’s a perfect option for a cozy Saturday dinner, providing both comfort and nutrition.

Ingredients:

• 1 cup cooked brown rice
• 1 can (400g) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cumin powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 can (400g) diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add the onion, garlic, and ginger, cooking until the onion is softened and fragrant.
3. Stir in the spices (turmeric, cumin, coriander, and garam masala) and cook for 1 minute to release their aromas.
4. Add the chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve the curry over the cooked brown rice, garnished with fresh cilantro.

This curry is a delicious, filling meal that combines hearty chickpeas with the warm, comforting flavors of curry spices. It’s perfect for a diabetic diet, providing a great source of protein and healthy fats while remaining low on the glycemic index.

Brown Rice and Avocado Sushi Rolls

A light, refreshing, and fun meal to prepare on a Saturday, these brown rice and avocado sushi rolls offer a healthy twist on traditional sushi. The brown rice provides fiber and nutrients, while the creamy avocado adds a rich texture. Perfect for a healthy weekend lunch or a light dinner, these sushi rolls are both satisfying and diabetic-friendly.

Ingredients:

• 1 cup cooked brown rice
• 4 sheets nori (seaweed)
• 1 ripe avocado, sliced
• 1 small cucumber, julienned
• 1/4 cup carrots, julienned
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Soy sauce, for serving
• Pickled ginger (optional), for serving

Instructions:

1. In a small bowl, mix the rice vinegar and sesame oil with the cooked brown rice. Stir gently to coat the rice.
2. Lay a sheet of nori on a bamboo sushi mat or flat surface, shiny side down.
3. Spread a thin layer of the seasoned brown rice over the nori, leaving about 1 inch at the top free of rice.
4. In the center of the rice, place a few slices of avocado, cucumber, and carrots.
5. Roll the sushi tightly, using the mat to help guide the roll. Seal the edge with a little water.
6. Slice the roll into 6-8 pieces. Repeat with the remaining ingredients.
7. Serve with soy sauce and pickled ginger on the side.

These sushi rolls are a refreshing and fun way to enjoy brown rice in a creative, diabetic-friendly way. The avocado adds healthy fats, while the brown rice provides fiber, making this meal both filling and nutritious.

Brown Rice and Roasted Vegetable Bowl

This brown rice and roasted vegetable bowl is a colorful and nutrient-dense meal that offers a delightful mix of flavors and textures. The roasted vegetables add a smoky sweetness to the brown rice, making it a satisfying meal that is perfect for diabetics looking for a healthy, hearty dish. This bowl is ideal for a Saturday lunch or dinner when you want something wholesome and flavorful.

Ingredients:

• 1 cup cooked brown rice
• 1 small zucchini, sliced
• 1 small eggplant, cubed
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the zucchini, eggplant, bell pepper, and onion on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
3. Roast the vegetables for 20-25 minutes, turning halfway through, until tender and lightly browned.
4. In a small bowl, mix tahini and lemon juice to create a dressing.
5. To assemble the bowls, divide the cooked brown rice among serving plates. Top with the roasted vegetables and drizzle with the tahini dressing.
6. Garnish with fresh parsley before serving.

This roasted vegetable bowl is a flavorful, nutrient-packed meal that combines fiber-rich brown rice with hearty vegetables. The tahini dressing adds a creamy, zesty touch, making it a perfectly satisfying and diabetic-friendly dish.

Brown Rice and Sweet Potato Salad

A hearty and nutrient-packed salad, this brown rice and sweet potato salad is an excellent source of fiber and vitamins. Roasted sweet potatoes add a natural sweetness that complements the nuttiness of the brown rice, making for a delicious and filling meal. It’s perfect for a Saturday gathering or a light, energizing lunch.

Ingredients:

• 1 cup cooked brown rice
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potato with 1 tablespoon olive oil, cinnamon, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and lightly browned.
4. In a small bowl, whisk together olive oil, apple cider vinegar, and honey to create the dressing.
5. In a large mixing bowl, combine the cooked brown rice, roasted sweet potatoes, cranberries, and walnuts.
6. Drizzle with the dressing and toss gently to combine.
7. Serve chilled or at room temperature.

This salad is a beautiful mix of textures and flavors, offering a satisfying and diabetic-friendly meal. The combination of sweet potatoes, brown rice, and nuts makes it both filling and nutritious, perfect for a light but wholesome Saturday meal.

Brown Rice and Shrimp Stir-Fry

This brown rice and shrimp stir-fry is a quick and flavorful dish that packs a punch of protein and healthy fats. The shrimp, combined with the nutty brown rice and colorful vegetables, makes for a low-carb, high-protein meal perfect for diabetics. It’s a great choice for a light yet satisfying Saturday dinner that’s both nutritious and easy to prepare.

Ingredients:

• 1 cup cooked brown rice
• 200g shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1/2 cup snow peas
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the onion, bell pepper, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Add the garlic and stir for another minute until fragrant.
5. Stir in the cooked brown rice, soy sauce, rice vinegar, sesame oil, and chili flakes. Mix well to combine.
6. Return the shrimp to the skillet and toss everything together until heated through.
7. Garnish with fresh cilantro and serve hot.

This stir-fry is a fantastic combination of flavors and textures, offering a healthy and satisfying meal that’s perfect for a Saturday night. It’s rich in protein, low in carbs, and full of vitamins, making it an ideal choice for anyone managing their blood sugar.

Brown Rice and Roasted Butternut Squash Salad

A vibrant and nutrient-dense salad, this brown rice and roasted butternut squash salad is a great way to enjoy a diabetic-friendly meal packed with fiber and antioxidants. The sweetness of the roasted squash pairs perfectly with the nutty brown rice, while the tangy dressing adds a refreshing touch. Perfect for a light Saturday lunch or dinner, this dish is both satisfying and healthy.

Ingredients:

• 1 cup cooked brown rice
• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon olive oil, cinnamon, salt, and pepper. Spread the squash in a single layer on a baking sheet.
3. Roast for 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey to make the dressing.
5. In a large bowl, combine the cooked brown rice, roasted butternut squash, pomegranate seeds, and chopped walnuts.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve warm or at room temperature.

This salad combines the natural sweetness of butternut squash with the earthiness of brown rice, making it a perfect balance of flavors. It’s a healthy, diabetic-friendly option for anyone looking for a light yet filling Saturday meal.

Brown Rice and Kale Stir-Fry

A hearty and nutrient-packed dish, this brown rice and kale stir-fry is rich in vitamins, minerals, and fiber. The earthy kale pairs beautifully with the nutty brown rice, creating a dish that’s both satisfying and low in carbs. The addition of garlic and soy sauce makes this stir-fry flavorful, while keeping it simple and diabetic-friendly for a wholesome Saturday meal.

Ingredients:

• 1 cup cooked brown rice
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground turmeric
• Fresh lemon juice, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
3. Stir in the bell pepper and cook for another 2-3 minutes until tender.
4. Add the kale and cook until wilted, about 3-4 minutes.
5. Stir in the cooked brown rice, soy sauce, sesame oil, and turmeric. Toss to combine and cook for an additional 2-3 minutes.
6. Squeeze fresh lemon juice over the stir-fry and stir again.
7. Serve hot, garnished with sesame seeds or fresh herbs, if desired.

This stir-fry is a powerhouse of nutrients, providing fiber, antioxidants, and healthy fats. The combination of brown rice and kale makes for a filling and diabetic-friendly meal that’s perfect for a Saturday night in.

Brown Rice and Turkey Meatball Soup

A comforting and hearty soup, this brown rice and turkey meatball soup is the perfect meal for a cold Saturday evening. The lean turkey meatballs provide protein, while the brown rice adds fiber and complex carbohydrates. Packed with vegetables, this soup is low on the glycemic index and is a great option for those managing blood sugar levels.

Ingredients:

• 1 cup cooked brown rice
• 250g ground turkey
• 1/4 cup breadcrumbs (whole-wheat)
• 1 egg
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (400g) diced tomatoes
• 1/2 teaspoon dried thyme
• Fresh parsley, for garnish

Instructions:

1. In a bowl, mix together the ground turkey, breadcrumbs, egg, garlic powder, salt, and pepper. Roll into small meatballs.
2. Heat olive oil in a large pot over medium heat. Add the turkey meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Cook for 4-5 minutes until softened.
4. Add the chicken broth, diced tomatoes, and dried thyme. Bring to a boil.
5. Return the meatballs to the pot, reduce the heat, and simmer for 15-20 minutes, until the meatballs are cooked through.
6. Stir in the cooked brown rice and cook for an additional 2-3 minutes until heated through.
7. Garnish with fresh parsley before serving.

This soup is a hearty, filling dish that’s perfect for a chilly Saturday evening. It’s packed with protein, fiber, and nutrients, making it a diabetic-friendly option that satisfies your hunger while keeping blood sugar levels stable.

Note: More recipes​ are coming soon!