Showing Results for: “brown rice”

Instant soups are a convenient and inexpensive meal, but they are loaded with sodium. This homemade version is easy to prepare ahead of time (make a few at a time for easy meal prepping) so you can enjoy the same convenience, but a much healthier version! This recipe calls for coconut aminos, which is a lower sodium (only 90 mg per tsp!), gluten-free substitute for soy sauce. If you're trying to cut back on sodium, coconut aminos are a great alternative to soy sauce to keep in your pantry. To make the hard-boiled egg for this recipe, try our favorite method here.

Try to use a gluten-free baking mix that lists brown rice flour as the first ingredient to increase your whole-grain intake. You can substitute gluten-free oats for quinoa flakes if needed here as well.

We all have those busy weeknights, but look no further if you need a quick dinner recipe. This is a great seafood dish that can be made in less than 15 minutes! Pair with steamed veggies and brown rice for a quick, balanced meal.

This dessert has the same comfort and flavor of rice pudding, but it's made with quinoa which is a high-protein whole grain and diabetes superfood. Be sure to rinse the quinoa before cooking—this helps avoid any bitter taste.

Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water. This soup would go well with our Orange and Walnut Salad

The traditional butter and cream in this recipe have been replaced with olive oil and yogurt. With pumpkin, the risotto achieves a creamy consistency without the extra fat.

This soup is a great way to use up leftover Thanskgiving turkey, or you could use cooked chicken or other cooked protein. It's quick an easy to make, and makes enough to feed a crowd (or have plenty of leftovers for meal prepping)! Barley provides a nutty flavor and chewy texture, but you could use another grain like brown rice or quinoa.

Wheat berries are the kernel of the wheat plant with the outer husk removed. They have a nutty flavor and chewy texture and are filled with fiber, protein, and iron. You can make a batch of these ahead of time and store them in your refrigerator for up to a week. If you can’t find wheat berries, either farro, spelt, or brown rice can be substituted in this recipe.

This is a great summer recipe for the grill. Pair salmon with a side of rice pilaf and grilled asparagus or summer squash.