Sesame Topped Rice & Greens
Whether served hot or cold, this brown rice side dish makes a great accompaniment to any Asian style mains. Of course you could use a white long grain rice, but I find the texture and nutty flavour really elevates this simple dish. The use of garlic infused olive oil for frying the vegetables allows you to still enjoy those garlic flavours so often used in Asian dishes, but all without the FODMAPs.
Serves: 4 people (as a side)
Prep time: 10 mins
Cook time: 30 mins
Rest time: 30 minutes to overnight
Ingredients:
1 ⅓ cups brown rice
15 snow peas chopped into small pieces
½ cup kale roughly chopped
1 cup spinach
2 teaspoons sesame oil
¼ cup tamari
1 tbsp oyster sauce
2 teaspoons freshly grated ginger
2 teaspoons garlic infused olive oil
1 tbsp cornflour combined with 2 teaspoons water
1 tbsp sesame seeds
Method:
Cook the brown rice according to packet instructions. Allow to cool and place into the fridge for at least 30 minutes. Ideally overnight is best as this ensures your rice won’t become sticky.
In a small bowl, combine sesame oil, tamari, oyster sauce and ginger.
In a medium sized fry pan on medium heat, add in garlic infused oil and add kale, spinach and snow peas cooking for 5 minutes.
Add in sauce and stir through, coating vegetables well. Add in cornflour mixture and cook for an additional minute.
Lastly, add in the rice and stir everything through together and cook for an additional 2 - 3 minutes until rice is heated through.
Serve topped with sesame seeds
This recipe uses garlic infused oil which is low FODMAP and an absolute pantry staple if you’re sensitive to fructans. I always have infused oils on hand as they are so helpful in creating the base flavour for dishes, dressings or sauces that I truly miss. Check out our blog if you’re looking for additional tips on how to create flavour on the low FODMAP diet.