Since staring the FODMAP diet, rice has become my go-to carb. With bread and pasta out the picture, rice-based dishes are an easy option, especially when eating out. Despite all the negative connotations surrounding carbs, they do have many benefits. Rice provides you with instant energy. It helps to regulate bowel movement, stabilise blood sugar levels and slow the ageing process – to name just a few of the positives.
With Thanksgiving coming up this week, I thought I would give you the recipe of one of my favourite rice-based dinner party dishes. It’s gluten-free, lactose-free and so delicious it’s bound to put the turkey to shame!
Ingredients: (serves 6)
- 300g wild and basmati rice
- 85g sultanas, raisin and dried apricots
- 75g pistachios
- 2 peppers chargrilled or half a jar
- Handful chopped basil
- 1 Pomegranate
- 5 tbsp extra virgin olive oil
- 2tbsp white wine vinegar
Start of by cooking the rice according to the packet instructions.
Chop the apricots into small pieces and measure the quantity with the raisins and sultanas.
Weigh out the pistachios. Then add all the solid ingredients into a large mixing bowl with the cooked rice, when ready.
Mix together the extra virgin olive oil and white wine vinegar and stir into the rice.
Lastly, sprinkle the pomegranate seeds on top.
Simple, pretty and full of flavour – now that’s something to be thankful for.
NOTE: apricots and pistachios are high in FODMAP and should be removed if intolerant to them. I would recommend replacing pistachios with toasted hazelnuts.