Disclosure: I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
A little “salt” can add to the overall flavor profile in a dish – it can enhance sweetness, add pizzazz to savory and even help provide a “buttery” appeal to a non-dairy dish. But it is important to keep our sodium in check. By using 1/2 tsp of Kikkoman Soy Sauce in place of 1/2 tsp of salt, the sodium content of a dish is cut by 1000 mg. So with the help of Kikkoman Traditionally Brewed Less Sodium Soy Sauce, I’ve created a well-rounded savory rice dish, reminiscent of a savory “saffron” rice, that fits within dietary guidelines for sodium.
Watch Your Sodium Intake
Dietary Guidelines suggest we keep our daily sodium content below 2300 mg per day. With so many processed convenience foods, its easy to overlook how much sodium we are actually consuming. Especially because many high sodium foods don’t even taste salty. Even if you limit the fast foods, convenience meals and frequent restaurant visits, you can still overdo your sodium intake when cooking at home. I’ve found myself hitting a high sodium mark in an otherwise healthy bowl of homemade “Ramen” soup, so I had to make adjustments.
Sodium is found in processed noodles, tetra packed or canned broths/stocks (you might be surprised to see that vegetable stocks contain more than chicken broths), meats and flavorings including soy sauces – it all adds up! Even if you ban the salt shaker, you still may be getting in more sodium than you need. Like everything, it depends on how you use it. So cutting sodium does not mean eliminating everything containing sodium. It just means you need to create with awareness and know where you can limit and where you can add a little more. That is just what I did when I laid out my ingredients for my rice noodle dish — and a Tablespoon of the Kikkoman soy sauce worked out just fine.
Garlic “Saffron” Rice
The rich vibrant yellow in this garlic “saffron” rice comes from the combo of Turmeric and Kikkoman low sodium soy sauce. The taste is a pleasant blend of garlic, minimal amounts of peanut and olive oils, turmeric and soy sauce enhanced by chopped green onion and bits of cashew. The simplicity is appealing in both taste and appearance. I used rice noodles in the above picture. But the rice and rice noodles can be used interchangeably or as a combo of each for a more varied texture in your dish. Either way, it is delicious. Serve it up as a snack (or bulk it up with heart healthy veggies and some protein for a well-balanced lunch or dinner*).
To keep my dish simple and tasty, I started with garlic and incorporated anti-inflammatory turmeric for color appeal – yellow, like the more expensive Saffron. I then added onion. (I thought the brightness of the green onion would contrast nicely with the bright “saffron-like” yellow.) With a Tablespoon of Kikkoman Traditionally Brewed Less Sodium Soy Sauce to round out all the flavors in this 4-serving recipe, I created a simple, tasty side dish that can be extended in to a meal by adding in plenty of chopped veggies and some good protein. *For example, I’ve bulked up this dish by adding in sliced mushrooms, chopped celery and scrambled egg to make it more of a meal.
Here’s the basic recipe:
- 2 teaspoons olive oil
- ½ teaspoon of peanut oil
- 4-5 medium cloves garlic, minced
- ½ teaspoon of turmeric
- 1 Tablespoon Kikkoman Traditionally Brewed Less Sodium Soy Sauce
- 3 cups rice noodles, cooked
- ½ cup green onion, chopped
- 16 cashews, chopped or whole
- In a non-stick skillet, heat olive oil and garlic for about 2 minutes.
- Add turmeric, Kikkoman low sodium soy sauce and ¼ cup of the green onion, reserve rest for garnish.
- Mix in rice noodles (or an equal amount of rice) and stir until well coated.
- Add in peanut oil.
- Mix chopped cashews in or serve as topping after divided into 4 equal servings (4 cashews per serving).
- Garnish with remaining green onion and a sprinkling of Paprika.
Note: Nutritional value is based on the simple version using rice noodles without any veggie or protein add-ins.
Thanks for stopping by and checking out my Kikkoman inspired dish. To see what some of my fellow Recipe Reduxers have come up with, click on the image below.