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.
Even though the sound of it is something quite atrocious, this ultra-comforting side dish would please even Mary Poppins’ ever-so-proper palate.
Servings: 6 people
- 1 10.5 ounce can Campbell’s Golden Mushroom “Healthy Request” Condensed Soup
- 1-1/2 cup No Sodium Chicken Broth Made from 2 Packets Herb-Ox Sodium Free Chicken Bouillon
- 1-1/2 cup Minute Brand Instant Whole Grain Brown Rice Uncooked
- 1 6.5 ounce can No Salt Added Mushroom Stems and Pieces Drain well.
- In a large saucepan, combine mushroom soup and chicken broth. Do not add a can of water as you normally would to prepare a condensed soup, as the chicken broth takes its place. Heat on a medium setting until the broth is just barely boiling, stirring often to avoid scorching.
- Add the dry rice to the saucepan and stir gently to mix it into the broth. Put a lid on the pan and turn the heat down to low for 5 minutes.
- After the 5 minutes, turn off the heat. Remove the pan’s lid and add the mushrooms to the broth and rice mixture. Stir gently to blend.
- Put the lid back on the pan and let it sit for 15 minutes to allow the rice to soak up the broth. If the rice is not fully tender, add a half cup of boiling water, stir gently, and put the pot’s lid back on for another 15 minutes. When the rice is tender, serve and enjoy.
This recipe makes six 1-cup servings.