Low Sodium Oven-Baked Rice
Elevate your mealtime with this wholesome and flavorful Low Sodium Oven-Baked Rice recipe—perfect for those watching their salt intake without sacrificing taste. This dish combines tender long-grain white rice with aromatic vegetable broth, unsalted butter, and a delightful medley of fragrant seasonings like thyme, garlic, and black pepper for a comforting balance of subtle flavors. Slow-baked to fluffy perfection in the oven, this recipe features golden sautéed onions and the earthy touch of bay leaf, creating layers of richness in every bite. Finished with a sprinkle of fresh parsley, this simple yet satisfying side pairs effortlessly with roasted vegetables, grilled proteins, or hearty stews. Ready in just 45 minutes, it’s a low-sodium, one-pan wonder you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth (low sodium)
- 2 tablespoons unsalted butter
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 leaf bay leaf
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a large oven-safe skillet, melt the unsalted butter over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, and cook for another minute, ensuring not to brown it.
Add the rinsed rice to the skillet, stirring to coat it in the butter and onions, cooking for about 2 minutes until the rice is lightly toasted.
Pour in the low sodium vegetable broth, add the bay leaf, black pepper, and dried thyme. Stir to combine.
Bring the mixture to a gentle simmer. Once simmering, cover the skillet with a lid or tightly with aluminum foil.
Transfer the covered skillet to the preheated oven and bake for 25 minutes.
After 25 minutes, remove the skillet from the oven. Leave the skillet covered and let it sit for an additional 5 minutes to finish absorbing any remaining liquid.
Remove the lid or foil, fluff the rice with a fork, and remove the bay leaf.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
