30+ Easy Sunday Low Sodium Rice Cooker Recipes to Make Your Meals Healthier

When it comes to meal planning for a relaxed Sunday, nothing beats the simplicity and convenience of using a rice cooker. Whether you’re looking for hearty sides, flavorful rice dishes, or a complete meal, a rice cooker can do it all with minimal effort.

For those watching their sodium intake, finding low-sodium recipes that don’t compromise on taste can be a challenge.

Thankfully, we’ve gathered 30+ incredible Sunday low sodium rice cooker recipes that will help you enjoy wholesome meals without worrying about excess salt.

These recipes are designed to be healthy, flavorful, and incredibly easy to make—perfect for a relaxing Sunday afternoon.

Whether you’re cooking for one or feeding the whole family, these dishes will satisfy everyone’s taste buds while helping you maintain a balanced, low-sodium diet.

30+ Easy Sunday Low Sodium Rice Cooker Recipes to Make Your Meals Healthier

Cooking with a rice cooker can truly transform the way you approach meal prep, especially when you’re focused on maintaining a healthy, low-sodium diet.

These 30+ Sunday low sodium rice cooker recipes prove that you don’t have to sacrifice flavor for health.

From savory rice dishes packed with vegetables to comforting pilafs and stir-fries, each recipe ensures that you’re making nutritious choices without the need for added salt.

With the versatility of the rice cooker and the variety of ingredients available, the possibilities are endless.

So, next time you’re planning a laid-back Sunday meal, reach for your rice cooker and try one (or more) of these delicious low-sodium recipes to enjoy a guilt-free, satisfying meal that the whole family will love.

Low Sodium Chicken and Vegetable Rice Pilaf

This Low Sodium Chicken and Vegetable Rice Pilaf is the perfect dish for a Sunday family meal. With lean chicken, a mix of colorful vegetables, and fragrant herbs, this recipe is a healthy, hearty meal that’s easy to prepare in a rice cooker. The subtle flavors of the herbs and spices bring out the best in the ingredients, offering a delicious and satisfying meal while keeping the sodium content to a minimum.

Ingredients:

• 1 lb skinless, boneless chicken breast, cut into bite-sized pieces
• 2 cups long-grain brown rice
• 4 cups low-sodium chicken broth
• 1 cup carrots, diced
• 1 cup bell pepper, chopped
• 1/2 cup peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the rice cooker and add olive oil.
2. Sauté the chopped onion and garlic in the rice cooker until softened, about 3-4 minutes.
3. Add the diced chicken pieces and cook for another 5-7 minutes until lightly browned.
4. Stir in the rice, carrots, bell pepper, peas, thyme, oregano, and black pepper.
5. Pour in the low-sodium chicken broth and stir everything together.
6. Close the rice cooker and set it to cook on the “white rice” or “brown rice” setting, depending on your rice cooker. Allow the rice cooker to complete its cycle.
7. Once done, fluff the rice with a fork and garnish with fresh parsley before serving.

This Low Sodium Chicken and Vegetable Rice Pilaf is a wonderful, light meal packed with protein and fiber. The rice cooker makes it incredibly easy to prepare, and the use of low-sodium broth ensures it remains heart-healthy. The blend of chicken and vegetables, combined with aromatic herbs, provides a comforting yet nutritious dish that is perfect for a Sunday dinner or a meal prep option for the week ahead. Enjoy it as a standalone dish or pair it with a light salad for a well-rounded meal.

Low Sodium Mushroom and Spinach Risotto

This Low Sodium Mushroom and Spinach Risotto, prepared in the rice cooker, is a creamy, vegetarian dish that’s both rich in flavor and low in sodium. The earthy taste of mushrooms and the fresh spinach blend beautifully with the smooth, velvety texture of the rice. It’s an elegant dish that doesn’t compromise on taste or nutrition, perfect for those seeking a low-sodium alternative to classic risotto.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups low-sodium vegetable broth
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup Parmesan cheese, grated (optional, for garnish)
• Fresh black pepper, to taste
• 1 teaspoon dried basil
• 1 teaspoon lemon zest

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the onions and garlic to the rice cooker, sautéing until softened, about 3 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Add the Arborio rice and cook, stirring occasionally, for 2-3 minutes to lightly toast the rice.
5. Pour in the low-sodium vegetable broth and stir in the dried basil and black pepper.
6. Close the rice cooker and set it to cook on the “risotto” or “white rice” setting. Let the cooker run its cycle, adding the spinach in the last 5 minutes of cooking.
7. Once done, stir in the spinach and allow it to wilt into the dish. If desired, sprinkle with Parmesan cheese and lemon zest before serving.

This Low Sodium Mushroom and Spinach Risotto is a creamy, comforting dish that’s surprisingly simple to make in the rice cooker. The earthy mushrooms and fresh spinach provide both flavor and nutrition, making it a satisfying meal that feels indulgent yet is light on sodium. Perfect for those following a heart-healthy diet, this risotto can be enjoyed as a main course or paired with a protein like grilled chicken or fish for a complete meal. It’s a dish that will leave you craving more, without the guilt.

Low Sodium Veggie and Bean Rice Cooker Chili

This Low Sodium Veggie and Bean Chili is a wholesome, plant-based dish that is full of fiber, protein, and rich flavors. Perfect for a cozy Sunday dinner, the rice cooker makes it a breeze to prepare, with minimal effort for maximum flavor. This recipe combines a variety of beans, fresh vegetables, and spices, creating a flavorful, comforting chili with none of the high sodium that you might find in store-bought versions.

Ingredients:

• 1 cup kidney beans, rinsed and drained
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (no-salt-added)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in the rice cooker on the sauté setting.
2. Add the onion, bell pepper, and garlic to the rice cooker, sautéing for about 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and black pepper, cooking for an additional minute to release the spices’ aromas.
4. Add the kidney beans, black beans, corn, diced tomatoes, and vegetable broth to the rice cooker, mixing everything together.
5. Close the lid and set the rice cooker to cook on the “white rice” or “soup” setting. Let the cooker run its cycle.
6. Once cooked, stir the chili and check for seasoning. Add more black pepper if desired.
7. Serve hot, garnished with fresh cilantro if desired.

This Low Sodium Veggie and Bean Rice Cooker Chili is a hearty and nutritious meal that doesn’t sacrifice flavor for health. Packed with beans and vegetables, it offers a satisfying and filling option for those on a low-sodium diet. The rice cooker ensures that everything cooks perfectly, blending the spices and ingredients into a rich, hearty chili. This recipe is great for meal prep or as a Sunday dinner with cornbread on the side. It’s a dish that everyone can enjoy, regardless of dietary restrictions.

Low Sodium Mediterranean Rice and Chickpeas

This Low Sodium Mediterranean Rice and Chickpeas dish is a vibrant, wholesome meal that’s packed with flavor and nutrition. With the goodness of chickpeas, rice, and Mediterranean spices, this dish is not only delicious but also heart-healthy and low in sodium. It’s a perfect dish to enjoy on a relaxed Sunday, offering a combination of aromatic herbs, bright vegetables, and a rich texture, all cooked effortlessly in the rice cooker.

Ingredients:

• 2 cups basmati rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes (no-salt-added)
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1/4 cup olives (green or black), sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Fresh lemon juice (from 1 lemon)
• Fresh parsley, chopped for garnish

Instructions:

1. Set your rice cooker to the sauté setting and heat the olive oil.
2. Add the chopped onion, garlic, bell pepper, and zucchini to the rice cooker, sautéing for about 4-5 minutes until softened.
3. Stir in the cumin, oregano, turmeric, and black pepper, allowing the spices to bloom for 1 minute.
4. Add the basmati rice, chickpeas, diced tomatoes, olives, and vegetable broth to the rice cooker. Stir everything together.
5. Close the lid and set the rice cooker to cook on the “white rice” setting or a similar setting for cooking rice.
6. Once the rice cooker completes the cycle, fluff the rice and stir in the fresh lemon juice for a bright, zesty flavor.
7. Garnish with chopped parsley before serving.

This Low Sodium Mediterranean Rice and Chickpeas dish is a light yet satisfying meal full of Mediterranean flavors. The rice cooker simplifies the cooking process, allowing you to enjoy a flavorful, low-sodium meal without much effort. The combination of chickpeas, vegetables, and aromatic spices makes it a nutritious option that is rich in fiber, vitamins, and plant-based protein. Serve it on its own or alongside grilled chicken or fish for a complete meal. This dish will quickly become a family favorite for a healthy and satisfying Sunday dinner.

Low Sodium Sweet Potato and Black Bean Rice Cooker Casserole

This Low Sodium Sweet Potato and Black Bean Rice Cooker Casserole is a hearty and nutritious dish that’s packed with flavor and perfect for a Sunday meal. With the sweetness of roasted sweet potatoes and the richness of black beans, this casserole is both filling and satisfying. The rice cooker makes it easy to prepare, with minimal hands-on time. It’s a one-pot dish that delivers warmth and comfort without the high sodium content.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup black beans, rinsed and drained
• 1 cup brown rice
• 4 cups low-sodium vegetable broth
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup shredded low-fat cheddar cheese (optional, for garnish)
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the rice cooker to the sauté setting and heat the olive oil.
2. Add the chopped onion and bell pepper to the rice cooker, sautéing until softened, about 4 minutes.
3. Stir in the cumin, paprika, cinnamon, and black pepper, allowing the spices to cook for 1 minute.
4. Add the diced sweet potatoes, black beans, brown rice, and vegetable broth to the rice cooker. Stir to combine.
5. Close the lid and set the rice cooker to cook on the “brown rice” setting.
6. Once the rice cooker completes the cycle, check the casserole for tenderness. If the sweet potatoes and rice are soft, stir everything together.
7. If using, sprinkle the shredded cheddar cheese on top and let it melt before serving. Garnish with fresh cilantro.

This Low Sodium Sweet Potato and Black Bean Rice Cooker Casserole is a comforting, nourishing meal that’s perfect for a cozy Sunday evening. The combination of sweet potatoes and black beans provides a hearty, nutritious base, while the spices bring warmth and flavor to the dish. It’s a satisfying meal that’s naturally low in sodium and can be enjoyed on its own or paired with a side salad. The rice cooker ensures everything cooks perfectly in one pot, making this casserole an easy and hassle-free option for a family meal.

Low Sodium Lemon Garlic Herb Rice with Asparagus

This Low Sodium Lemon Garlic Herb Rice with Asparagus is a fresh, vibrant dish that’s light yet full of flavor. The zesty lemon and aromatic garlic infuse the rice, while the asparagus adds a wonderful crunch. Perfect for a Sunday lunch or dinner, this dish can be served on its own as a side or paired with grilled chicken or fish for a balanced meal. It’s simple to make in the rice cooker, allowing the flavors to develop effortlessly while keeping sodium levels low.

Ingredients:

• 2 cups jasmine rice
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cups low-sodium vegetable broth
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Set the rice cooker to sauté mode and heat the olive oil.
2. Add the minced garlic to the rice cooker, sautéing for about 1 minute until fragrant.
3. Stir in the jasmine rice and toast it lightly in the garlic oil for 2 minutes.
4. Add the vegetable broth, lemon zest, lemon juice, thyme, and black pepper to the rice cooker. Stir everything together.
5. Close the rice cooker and set it to cook on the “white rice” or “jasmine rice” setting.
6. When the rice is halfway cooked (after about 10-12 minutes), add the asparagus pieces to the rice cooker, stirring gently to incorporate.
7. Once the rice cooker finishes cooking, fluff the rice and garnish with fresh parsley before serving.

This Low Sodium Lemon Garlic Herb Rice with Asparagus is a refreshing and light dish that’s bursting with flavor. The bright lemon and aromatic garlic pair beautifully with the earthy asparagus, making it a perfect dish for a Sunday dinner or a side to grilled meats or seafood. The rice cooker makes preparation easy, while keeping the sodium content in check. With its fragrant herbs and fresh vegetables, this dish is sure to become a favorite go-to recipe for those seeking a healthy, low-sodium option that doesn’t compromise on taste.

Low Sodium Vegetable Paella in the Rice Cooker

This Low Sodium Vegetable Paella is a colorful, vibrant dish that brings the flavors of Spain right to your kitchen with minimal sodium. Packed with an array of vegetables like bell peppers, peas, and tomatoes, along with the delicate flavors of saffron and paprika, this rice cooker recipe is a hearty, satisfying meal that’s perfect for a Sunday. It’s a one-pot dish that’s easy to prepare and a wonderful choice for vegetarians or anyone looking to enjoy a flavorful low-sodium meal.

Ingredients:

• 2 cups short-grain brown rice (or white rice for quicker cooking)
• 1 cup bell pepper, diced (use a mix of red, yellow, and green)
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional but recommended)
• 4 cups low-sodium vegetable broth
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Stir in the paprika, saffron (if using), turmeric, and black pepper, letting the spices bloom for 1 minute.
4. Add the rice, bell peppers, peas, and cherry tomatoes to the rice cooker. Stir everything together to combine.
5. Pour in the vegetable broth and give it a final stir. Close the rice cooker lid and set it to the “white rice” or “brown rice” setting depending on the rice you use.
6. Once the rice cooker finishes cooking, fluff the rice gently. Adjust the seasoning if needed (keeping sodium in check) and garnish with fresh parsley and lemon wedges.

This Low Sodium Vegetable Paella is an exciting dish that makes the most of seasonal vegetables and Spanish-inspired spices. The rice cooker takes care of the cooking process while you relax, and the result is a savory, satisfying paella that’s naturally low in sodium. It’s ideal for a Sunday meal or a special family dinner, and you can pair it with a fresh salad or grilled shrimp for added protein. This dish will surely become a go-to for those seeking a vibrant, flavorful, yet healthy rice dish.

Low Sodium Mushroom Risotto in the Rice Cooker

This Low Sodium Mushroom Risotto offers the creamy texture of traditional risotto but with significantly less sodium. Rich, earthy mushrooms and a hint of garlic, paired with Parmesan cheese, create a comforting, hearty meal. Using the rice cooker to make risotto eliminates the need for constant stirring, making this version both easy and convenient. It’s the perfect dish to enjoy on a Sunday evening, with all the creamy comfort of a classic risotto without the high sodium content.

Ingredients:

• 1 1/2 cups arborio rice
• 1 pound fresh mushrooms, sliced (button mushrooms, cremini, or a mix)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/4 cup dry white wine (optional, for depth of flavor)
• 1/2 cup grated Parmesan cheese (optional, for added creaminess)
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the onions and garlic, sautéing until soft, about 4 minutes.
3. Stir in the sliced mushrooms and cook for another 3-4 minutes until the mushrooms begin to release their moisture.
4. Add the arborio rice and cook for 1-2 minutes, stirring to toast the rice lightly.
5. Pour in the white wine, stirring until it’s mostly absorbed. If not using wine, skip this step and proceed to the next.
6. Add the vegetable broth and black pepper, stirring to combine. Close the rice cooker and set it to cook on the “white rice” or “porridge” setting.
7. When the rice cooker completes the cycle, open the lid and stir in the Parmesan cheese (if using) for added creaminess. Adjust the seasoning if needed (without adding extra salt).
8. Garnish with fresh parsley before serving.

This Low Sodium Mushroom Risotto is the perfect solution for anyone craving the rich, comforting flavors of a classic risotto without the added sodium. The rice cooker simplifies the process, allowing the mushrooms to meld with the rice and create a creamy texture that feels indulgent, even with lower sodium. Whether served as a side or main dish, this recipe is a comforting choice for a Sunday dinner. It’s creamy, savory, and satisfies your craving for a rich, hearty dish in a healthier way.

Low Sodium Spinach and Feta Rice Cooker Pilaf

This Low Sodium Spinach and Feta Rice Cooker Pilaf is a savory, flavorful dish with a Mediterranean twist. The combination of fresh spinach, tangy feta cheese, and aromatic herbs makes it a delightful choice for any Sunday meal. This rice cooker pilaf is simple, low in sodium, and offers a delicious balance of vegetables and protein, making it a satisfying side or main course. The earthy spinach and feta complement each other perfectly, offering a healthy, vibrant dish.

Ingredients:

• 2 cups long-grain white rice
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled (use reduced-sodium if desired)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh lemon juice (from 1 lemon) for brightness

Instructions:

1. Set the rice cooker to sauté mode and heat the olive oil.
2. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
3. Stir in the oregano and black pepper, cooking for another 30 seconds to release the flavors.
4. Add the rice and vegetable broth to the rice cooker, stirring to combine.
5. Close the rice cooker and set it to cook on the “white rice” setting.
6. Once the rice is cooked, add the chopped spinach and crumbled feta. Stir gently to mix everything together, allowing the spinach to wilt and the feta to soften slightly.
7. Squeeze fresh lemon juice over the pilaf for an extra pop of flavor before serving.

This Low Sodium Spinach and Feta Rice Cooker Pilaf is a vibrant, Mediterranean-inspired dish that’s both satisfying and low in sodium. The rice cooker makes the preparation effortless, while the fresh spinach and feta create a beautiful balance of flavors. This dish pairs wonderfully with grilled meats, roasted vegetables, or can be enjoyed on its own as a healthy, filling main course. It’s a delicious way to enjoy a flavorful rice pilaf that doesn’t compromise on taste or nutrition.

Low Sodium Sweet Potato and Black Bean Rice Cooker Stew

This Low Sodium Sweet Potato and Black Bean Rice Cooker Stew is a hearty, nourishing dish that’s perfect for a cozy Sunday meal. With the natural sweetness of sweet potatoes, the richness of black beans, and the savory depth of cumin and chili powder, this stew is full of flavor without the high sodium content. The rice cooker makes it easy to cook all the ingredients together, infusing them with spices and creating a thick, delicious stew. It’s a great vegetarian option that’s both filling and nutritious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup dry black beans (soaked overnight and drained) or 2 cans low-sodium black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the onion and garlic, cooking until softened, about 4 minutes.
3. Stir in the cumin, chili powder, and black pepper, cooking for another minute to allow the spices to release their aroma.
4. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the rice cooker. Stir well to combine.
5. Close the rice cooker lid and set it to the “soup/stew” or “white rice” setting. Cook for about 40-45 minutes, or until the sweet potatoes are tender and the flavors have melded.
6. Once done, stir the stew gently and garnish with fresh cilantro before serving.

This Low Sodium Sweet Potato and Black Bean Rice Cooker Stew is a delightful, healthy option for any Sunday meal. The rice cooker makes it easy to prepare, and the combination of sweet potatoes and black beans creates a balanced, filling dish. Packed with fiber, vitamins, and antioxidants, this stew is both comforting and nourishing. It’s the perfect dish for anyone looking for a hearty, plant-based meal that’s low in sodium without compromising on taste.

Low Sodium Lemon Herb Chicken and Rice

This Low Sodium Lemon Herb Chicken and Rice is a simple yet flavorful dish that uses fresh herbs and lemon to elevate the flavor without the need for added sodium. Perfect for a Sunday dinner, this dish combines tender chicken thighs, aromatic rice, and a zesty lemony kick. The rice cooker makes it easy to cook everything together in one pot, allowing the chicken to infuse the rice with its juices, creating a dish that’s bursting with flavor and nutrition.

Ingredients:

• 2 chicken thighs (bone-in, skin-on for more flavor, or boneless for quicker cooking)
• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Season the chicken thighs with black pepper, oregano, and thyme.
3. Brown the chicken thighs in the rice cooker for about 3-4 minutes per side. Once browned, remove the chicken and set it aside.
4. Add the minced garlic to the rice cooker and sauté for 1 minute, until fragrant.
5. Stir in the rice, chicken broth, lemon zest, and lemon juice.
6. Place the browned chicken thighs on top of the rice. Close the rice cooker lid and set it to the “white rice” or “porridge” setting.
7. Once the cooking cycle is complete, check the chicken to ensure it is cooked through (internal temperature should reach 165°F/75°C). Fluff the rice and stir everything together.
8. Garnish with fresh parsley and serve with extra lemon wedges on the side.

This Low Sodium Lemon Herb Chicken and Rice is a simple yet flavorful dish that’s perfect for a Sunday dinner. The rice cooker allows the chicken to infuse the rice with savory flavors while keeping the chicken moist and tender. The bright lemon zest and juice add a refreshing contrast to the richness of the chicken, while the herbs bring depth to the dish. This meal is easy to prepare, nutritious, and sure to please the whole family with its delicious flavors.

Low Sodium Coconut Curry Rice with Vegetables

This Low Sodium Coconut Curry Rice with Vegetables is a flavorful and satisfying dish that’s perfect for those seeking a light yet hearty meal. The creamy coconut milk and aromatic curry spices create a comforting dish without the high sodium content. This rice cooker recipe is full of vegetables like carrots, peas, and bell peppers, making it a nutritious choice for a Sunday meal. The combination of coconut milk and curry creates a mild heat that’s balanced by the sweetness of the coconut, making it a family-friendly option.

Ingredients:

• 2 cups basmati rice
• 1 can (13.5 oz) coconut milk (light, if preferred)
• 2 cups low-sodium vegetable broth
• 1 cup diced carrots
• 1 cup frozen peas
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the curry powder, turmeric, and black pepper, allowing the spices to bloom for 1 minute.
4. Add the rice, coconut milk, vegetable broth, carrots, peas, and bell pepper. Stir everything together.
5. Close the rice cooker lid and set it to the “white rice” or “brown rice” setting, depending on your rice preference.
6. Once the rice cooker finishes cooking, fluff the rice gently. Adjust seasoning to taste (without adding salt).
7. Garnish with fresh cilantro and serve.

This Low Sodium Coconut Curry Rice with Vegetables is a flavorful and comforting dish that’s both satisfying and easy to make. The rice cooker simplifies the process, allowing the rice and vegetables to absorb the aromatic curry and coconut flavors. It’s a perfect Sunday meal that’s naturally vegetarian, gluten-free, and low in sodium. You can enjoy it as a standalone dish or pair it with grilled chicken or tofu for added protein. With its mild heat and creamy texture, this dish will become a favorite in your low-sodium recipe repertoire.

Low Sodium Mushroom and Wild Rice Pilaf

This Low Sodium Mushroom and Wild Rice Pilaf is a hearty, flavorful side dish that is perfect for a Sunday meal. With the earthy taste of mushrooms and the nutty, chewy texture of wild rice, this pilaf is a great way to enjoy a low-sodium dish that doesn’t skimp on flavor. The rice cooker allows the mushrooms to release their savory juices into the rice, making each bite tender and delicious. This dish is ideal for pairing with roasted chicken or grilled vegetables.

Ingredients:

• 1 cup wild rice
• 2 cups low-sodium vegetable broth
• 1/2 cup diced onions
• 2 cups fresh mushrooms (such as cremini or button), sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the onions and garlic, cooking until softened, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.
4. Stir in the wild rice, vegetable broth, thyme, and black pepper.
5. Close the rice cooker lid and set it to the “white rice” or “brown rice” setting.
6. Once the rice cooker completes the cycle, fluff the rice with a fork and check the rice for doneness. If needed, cook for an additional 5 minutes.
7. Garnish with chopped parsley and serve as a side dish.

This Low Sodium Mushroom and Wild Rice Pilaf is a flavorful, earthy dish that is both filling and low in sodium. The rice cooker makes it simple to prepare while the mushrooms add a deep umami flavor to the rice. The combination of wild rice and fresh herbs creates a side dish that pairs beautifully with any protein. Whether you serve it with chicken, turkey, or grilled vegetables, this pilaf will be a hit at your Sunday table.

Low Sodium Tomato Basil Rice

This Low Sodium Tomato Basil Rice is a vibrant, delicious dish that pairs well with a variety of main courses. The tomatoes add a burst of sweetness, while the fresh basil provides a fragrant, herbal kick. This simple recipe relies on the rice cooker to combine all the ingredients in one pot, creating a dish that is both easy to make and full of fresh, wholesome flavors. It’s perfect for a Sunday lunch or dinner when you want a light, low-sodium side dish.

Ingredients:

• 1 1/2 cups long-grain white rice
• 2 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes (no salt added)
• 1/2 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Set your rice cooker to sauté mode and heat the olive oil.
2. Add the garlic powder and dried oregano, sautéing for 1 minute until fragrant.
3. Stir in the rice, vegetable broth, and diced tomatoes with their juice.
4. Close the rice cooker lid and set it to the “white rice” setting.
5. Once the rice cooker finishes cooking, fluff the rice with a fork.
6. Stir in the fresh basil and black pepper, mixing well.
7. Serve hot as a side dish to complement your main course.

This Low Sodium Tomato Basil Rice is a simple yet flavorful dish that’s perfect for a light and healthy Sunday meal. The sweetness of the tomatoes and the aromatic basil come together beautifully, offering a comforting side that’s both satisfying and nutritious. It’s a versatile dish that can be paired with chicken, fish, or a vegetable stir-fry, making it an excellent addition to your low-sodium recipe collection.

Low Sodium Vegetable Stir-Fry Rice

This Low Sodium Vegetable Stir-Fry Rice is a colorful, healthy dish that combines rice with an assortment of fresh vegetables. The rice cooker makes it easy to cook everything together while preserving the crunch and freshness of the vegetables. By using low-sodium soy sauce, the dish maintains its savory flavor without the added salt. This dish is packed with fiber and vitamins, making it an excellent choice for a wholesome, low-sodium Sunday dinner or lunch.

Ingredients:

• 1 cup brown rice
• 2 1/2 cups low-sodium vegetable broth
• 1/2 cup carrots, thinly sliced
• 1 cup broccoli florets
• 1/2 cup bell pepper, diced
• 1/4 cup green peas (frozen or fresh)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 green onions, chopped (for garnish)

Instructions:

1. Set your rice cooker to sauté mode and heat the sesame oil.
2. Add the garlic powder and ground ginger, sautéing for 1 minute.
3. Stir in the brown rice, vegetable broth, soy sauce, rice vinegar, and black pepper.
4. Add the carrots, broccoli, bell pepper, and peas to the rice cooker, stirring everything to combine.
5. Close the rice cooker lid and set it to the “brown rice” setting.
6. Once the rice cooker finishes cooking, fluff the rice and check the vegetables for doneness. If necessary, cook for an additional 5 minutes.
7. Garnish with chopped green onions and serve.

This Low Sodium Vegetable Stir-Fry Rice is a vibrant, nutrient-packed dish that’s perfect for a healthy Sunday meal. The combination of brown rice and fresh vegetables provides a well-rounded, satisfying meal that is low in sodium yet high in flavor. The rice cooker allows for easy cooking, making this dish a time-saver while ensuring the rice and vegetables remain perfectly tender. It’s an ideal choice for those seeking a quick, healthy, and flavorful meal.

Note: More recipes are coming soon!