Got Leftovers? A Christmas rice salad Low FODMAP and Gluten Free

DSCF1100modI have a hobby – I collect vintage Christmas decorations. The one in the picture, the watering can, was part of my granddad’s Christmas decorations and I remember it when we used to visit his house. It does look a little the worse for wear now, and granddad passed away a number of years ago, but I have happy memories when I use it so I would not throw it away. I have a number of other family decorations that come out every year and I have also bought some more – second-hand, this year. A number of the shops are selling vintage look baubles – but in my view you can’t beat the real thing! Using second-hand or ‘left overs’ is a really good idea – too much in life is disposable these days and this is a really environmentally friendly and economical way of living.

I have made this recipe using chicken as we had some chicken to use up, but it can also be used with turkey leftovers, I am sure you will have some to spare!

Ingredients

150 g Brown basmati rice

30 g Wild rice

20 g Camargue red rice

1 Tablespoon of garlic Infused oil

15 g Fresh Tarragon

2 Chicken breasts

1 Tablespoon of grained mustard gluten-free

1 Tablespoon of light mayonnaise (gluten-free or egg free mayonnaise if needed)

40 g pine nuts

5 Radishes

5cm Slice of cucumber

Salt + pepper to taste.

Fresh salad leaves to decorate

Serves 3-4

Method

If using fresh turkey or chicken coat the meat in oil and chop the tarragon and add it to the chicken – roast in an oven till cooked. Cool quickly. If using cooked meat then add the oil and tarragon to the rice and use the meat cold.

Add the rice to a pan with water and simmer till cooked and soft, cool quickly.

Mix the mayo and grained mustard together and add to the rice with the chicken, pine nuts, sliced radishes and chopped cucumber add salt + pepper to taste and serve.

If you are sensitive to resistant starches this dish can be served freshly cooked and hot – just serve the radish and cucumber on the side of the plate.

I wish all my readers a happy calm gut holiday!

http://www.digsdigs.com/40-beautiful-vintage-christmas-tree-ideas/

LOFFLEX Recipes – second edition (recipes are Dairy Free, Milk Free, Gluten & Wheat Free)

LOFFLEX Mushroom & Courgette Risotto (serves 1) by Kirrily Gunn RD

1 tsp Rapeseed oil

1 clove of garlic

80g of sliced mushrooms

80g peeled courgette cut into thin strips

80g arborio or risotto rice

300 mls of unsweetened soya milk

1 tsp Tamari (check  – wheat and gluten free)

2 tsp chopped fresh parsley leaves

Salt + pepper to taste

Cold water as required (approx 200-300mls)

Method

Cut garlic clove into quarters and fry in oil to flavour it – remove clove quarters when cooked (or use garlic flavoured oil)

Saute the mushrooms and courgette in the flavoured oil

Once the vegetables start to soften add the rice, cooking for 2 minutes until the edges of the rice go translucent

Add tamari, chopped parsley and pepper and stir

Slowly add quantities of the soya milk, stirring continuously adding more milk as required as it is absorbed by the rice

Once all the milk has been used continue the process with cold water until the rice has softened to a risotto consistency (al dente)

Taste and flavour as required with salt, extra pepper, parsley and tamari

Serve hot, topped with dairy free cheese, if desired (check against your suitable ingredient list)

Please note this recipe is not suitable for FODMAPs diet, cook without mushrooms to make it FODMAP free.

Suitable for Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free

Pear and Plum Fairy Cakes by Faye Morton RD

(serves 12)

Ingredients

You can use icing sugar if desired to decorate - no colours or flavourings should be added

150g rice flour

75g soft brown sugar

6 tablespoons sunflower oil

3 tablespoons golden syrup

1 1/2 teaspoons of gluten-free baking powder

3/4 teaspoon bicarbonate of soda

60g pears (tinned)

60g plums (stewed)

Method

Pre heat the oven 190 C/gas mark 5

Mix flour with bicarbonate of soda and baking powder

Add sugar and the fruit mix together

Add the oil and golden syrup and beat the ingredients together

Put into silicone or paper cases and bake in the oven for 25 minutes.

Please note Fairy Cakes are not suitable for FODMAPs diets.

Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free