It’s so easy! Don’t be shocked, but there are literally only four ingredients. NO additional spices or embellishments are necessary. And to add to the shock value, all the ingredients are convenience foods, and the end result isn’t a sodium riot.
My secret weapon for this dish is the chicken broth. I made it with two packets of Herb-Ox Sodium Free Chicken bouillon, whisked into 1-1/2 cups of warm water. It’s a tasty broth and adds no sodium to the dish. You can buy 50-count boxes of these bouillon packets; I found mine on Amazon. It also comes in beef and vegetable varieties. I often make my own vegetable broth from scraps, but the beef bouillon packets have come in quite handy.
While I used no salt added canned mushrooms for this dish, you could certainly use fresh. You’ll need to cook them to your liking before adding them to the rice, though, as there’s simply not enough cooking time for the mushrooms to soften otherwise.
And of course, you could also use regular brown or wild rice and cook it well before mixing in the other ingredients. However, my main reason for sharing this particular recipe is to show that some reduction in sodium can still be achieved while enjoying the fast convenience of canned and boxed foods. Those of us striving for a low-sodium lifestyle spend a lot of time cooking food from scratch. It’s nice to get a break now and then.