I used to make a Saffron Rice recipe before my digestive issues that was loaded with butter, mushrooms and onion (basically, a total “heck no” for me now). For this digestion-friendly version, I used olive oil (and a reduced amount) in lieu of butter, chives instead of onion, skipped the mushrooms and still included celery, but in a reduced quantity that is safe per Low FODMAP guidelines. Chives have become my new favorite ingredient lately! They give a flavor much like onion but without all the problems that come for IBS and/or GERD sufferers when eating onion.
It’s been a while since I’ve had my previous version of this dish, so maybe I’m not remembering how to compare it, but all I know is this rice was phenomenal! The thing I was most concerned about was not using butter (and using a fairly low quantity of oil), worried that it wouldn’t get the same smooth, buttery consistency. Well, not only did it have that same wonderful buttery consistency but it was aromatic and full of flavor from the saffron, celery and chives. It was absolutely delicious! I can definitely see this becoming a lunch choice during the week, with some plain cooked chicken breast thrown in.
It’s got a bit of fat (3g per serving) due to the oil, but it shouldn’t be enough on its own to trigger symptoms. Just be careful with what you pair it with, avoiding higher fat options for your meat or fish. Now if you’ll excuse me, there’s a bowl with the rest of my rice waiting for me, and I’m going to go gobble it up!
- 180 g uncooked basmati rice (1 cup)
- 1+3/4 cup vegetable broth (I use my homemade IBS/GERD safe broth, recipe here)
- 1 pinch saffron threads (I go with a fairly large pinch because I love the yellow color and the taste from the saffron)
- 2 Tbsp. boiling water
- 1 Tbsp. olive oil
- 1 Tbsp. fresh chives (chopped)
- 40 g celery (diced) - this is ~1/2-1 stalk of celery depending on the size of the stalk. It's important to weigh out as celery is a restricted food for Low FODMAP eating
- 1/2 tsp. salt (I use pink rose himalayan salt, which seems to be less potent than regular salt. So if you're using regular, you may want to use less at first, taste test at the end and add more if needed)
- 1+1/2 tsp. dried parsley flakes
- Place the 2 Tbsp. of boiling water in a small dish, then place the pinch of saffron threads in the water, stir in with your finger and let soak for 10 minutes. (I chop my chives and celery and start the cooking while the saffron soaks).
- Heat the oil in a medium-sized saucepan over medium-high heat and once heated, add the celery and chives and cook, stirring frequently, until celery has softened and turned slightly brown.
- Add in the rice, broth, salt, parsley flakes and the saffron threads/hot water combination (make sure to get all the saffron in there) and heat until the mixture just starts to boil.
- Once it starts to boil, immediately cover the pan and reduce heat to low.
- Cook covered over low heat for 15 minutes (do not take the lid off at all while cooking). When done, stir the rice to incorporate the saffron more (the more it incorporates, the more yellow the rice becomes), then fluff with a fork and garnish with some additional dried (or fresh) parsley, if desired.
- Serve as a side dish to accompany your favorite meat or fish, or throw some chopped up cooked chicken in to turn it into a meal!
- 1 full serving of this rice has 3g of fat. Just be careful in what you choose to pair it with. A lower fat meat or fish would be best.
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
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