Serves 2
I created this low FODMAP black rice salad recipe for the amazing brand Organico who offer a wide selection of high-quality, organic Mediterranean foods that include oils, rice and condiments (many are gluten free). My favourite of their products so far is the Nerone black rice. I had never tried black rice before I created this recipe and had not expected it to be so different to regular brown or white rice! It has a delicious nutty taste and seems to hold together better than brown and white rice.
Now that the Christmas season is over I wanted to start creating some delicious, fresh and simple healthy recipes and this salad did not disappoint! It is perfect served on its own or with a side of salmon, chicken or tofu. This recipe is perfect for batch cooking to last a few days and tastes just as good cold for lunch the next day!
INGREDIENTS:
150g Organico Nerone black rice
1 jar of Organico grilled peppers in extra virgin olive oil
100g sweet potato
100g brussels sprouts
2 tsp Organico extra virgin olive oil
½ tsp ground cumin
1 tbsp fresh chives, chopped
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
For the dressing:
Juice of 1 lemon
½ tbsp Organico extra virgin olive oil
½ tsp cayenne pepper
½ tbsp tamari
METHOD:
- Start by cooking the black rice as per instructions
- Preheat the oven to 200oc and cover a large baking tray with baking paper
- While the rice is cooking you can prepare the roast veg
- Peel and cut the sweet potato into 1 inch chunks and combine it in a bowl with the cumin and 1 tsp of the olive oil
- Spread the sweet potato chunks out on the baking tray and roast in the oven for 10 minutes
- Trim the sprouts (cut any large ones in half) and coat them in the remaining tsp of olive oil
- When the sweet potato has had its 10 minutes in the oven, add the sprouts to the tray and roast for a further 15 minutes
- To prepare the grilled peppers, gut them into 1cm strips (drain and rinse first if you are also avoiding high FODMAP foods)
- To make the dressing, simply whisk all the ingredients together in a glass
- When the veg and rice have cooked, mix all the ingredients except the dressing together in a large bowl
- Serve the salad in bowls with the spicy lemon dressing drizzled over
