You know those miserable cold and wet days where your sandwich or salad just won’t do? Heres a quick and simple idea for a lovely filling warm lunch and its cheap to make too! Again you can use leftovers from the fridge and add your usual store cupboard staples.
Despite being English, I measure my rice in cups. It allows me to be more accurate with my measurements especially when cooking rice using the absorption method. This results in nice fluffy rice rather than it being a bit sticky and stodgy.
Ingredients
- 1/2 Cup of Rice
- 1 teaspoon of Low FODMAP Vegetable stock
- Whatever Low FODMAP vegetables you have in your fridge (If you’re unsure what you can use, check my Low FODMAP Food List on the menu bar).
You can buy this stock here
Method
- Fill the kettle and boil it.
- Meanwhile chop your Low FODMAP vegetables into small pieces and put then into a saucepan with plenty of hot water from the kettle and bring to the boil. Once boiling, reduce to a simmer.
- Put the stock into a medium saucepan and add the rice and 1 cup of boiling water from the kettle.
- Give the rice, water and stock a good mix and put a lid on the saucepan. Bring to the boil and reduce to a low heat leaving the lid on.
- Simmer for 7 minutes then switch off the heat. Leave to absorb the stock for around 5 minutes. Keep an eye on the rice and remove the lid once all the liquid is absorbed.
- Drain the vegetables.
- Fluff up the rice and combine the two.
- Serve and eat immediately.
Additional Notes
If you have some cooked meat in the fridge that needs using up then slice it up and add it to the rice before eating. You can create so many different flavours with this base recipe it’s incredibly versatile.
If you try this recipe, please comment below with your thoughts.
Sam 🙂