Rice Salad
#3982 - 03/24/03 04:14 PM
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KinOz
Reged: 02/02/03
Posts: 909
Loc: Brisbane, Australia
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Hi everyone,
My sister and I are organising a surprise birthday party for my Mum for this weekend. I'm trying to include foods that everyone will like that are also safe for me.
the one thing I can't find a recipe for is a nice "safe" rice salad that can be served cold.
Does anyone have a good recipe that is definately IBS safe. One recipe I have uses corn kernels which i'm scared to use because I know Heather says they are really high in insoluble fibre. It also has capsicum and I'm not sure about that. Plus the dressing has sour cream and we can't get soy sour cream in Australia.
So you can see I'm stuck for what to put in it and what dressing to use.
Ideas please!!!!!!!!!!!!!!!!!!!!!
Thanking you all in advance,
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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I'm not sure we in the U.S. have what you're describing as a "rice salad." This is the closest recipe in my files (well, I've got one other, but it's IBS-hopeless!), and I'm trying to think how to make it IBS-friendly. Chopping the cashews, scallions, and parsley finely is obvious, but I'm not sure about the celery. What's a crunchy, IBS-safe vegie? Sharon or Heather, any ideas? Good luck, Kerrie!
Brown Rice and Red Bean Salad with Cashews
Lemon-Garlic Marinade
2 tablespoons fresh lemon juice
1 tablespoon shoyu or tamari
3 tablespoons extra-virgin olive oil
1 clove garlic
2 cups cooked brown rice, cold
1 cup cooked red kidney beans, cold
1/4 cup roasted cashews
3 whole scallions
2 stalks celery (optional)
Handful parsley
1. To make the marinade: In a small bowl or screw-top jar, combine the lemon juice, shoyu, and oil. Smash the garlic clove with the side of your knife, remove the peel (it will come off easily), and add the garlic to the lemon juice mixture. Stir or shake once or twice to mix, then set aside for 30 minutes.
2. Place the rice and beans in a large bowl. Chop the cashews into small pieces and add. Chop the scallions, celery (if using), and parsley finely and add to the bowl.
3. Remove the garlic clove from the marinade and discard. If you wish, you may chop it fine and put it back in. Whisk or shake until well blended and pour over the rice and beans. Toss and allow to marinate for at least 30 minutes. Serve cold or at room temperature. Yield: 4 to 6 servings.
--adapted from _The Natural Gourmet_
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I haven't had raw celery in a while, but I used to peel the back of it with a vegetable peeler to get rid of the stringy part. It was a lot more tender. (I guess tender is the best way to describe it--definitely easier to chew!) Would that make it safe/safer? Maybe that & finely diced?
I'm kind of glad you reminded me about this, because with the warmer weather lately, I've been thinking about potato salad & I was wondering if a little raw celery was safe.
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i remember back in the day when i would eat celery by the stalks with lots os peanut butter.... lol. not anymore! anyway, i would replace the celery with some carrots. they have some nice soluable fiber in them 
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-Angela
Healed in Jesus' Name
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Kerrie - Here's one that I used to make all the time. But, now I'm revising it:
Rice and Artichoke Salad
1 box Rice-a-roni, chicken flavor (if tolerable)
1 jar FAT FREE Marinated Artichoke Hearts (Liberty Gold)
1 tsp curry powder
3 tbsp FF Mayo
Cook RAR according to directions on box, omitting the butter/margerine and using cooking spray or oil.
When done, put in large bowl, add artichokes and marinade, mayo and curry powder. Stir til well mixed.
Chill before serving or serve while still warm.
I just found the FF Liberty Gold Marinated Artie Hearts at Long's last week. I haven't tasted them yet, but they should be okay for this.
If you can't eat the RAR Chicken flavor, you can probably make white or brownn rice cooked with chicken broth and spices like garlic, salt, pepper, etc.
Ingr in the arties are: artichoke hearts, water, salt, garlic, spices, ascorbic acid, citric acid to preserve color.
Let me know if you make it. TessLouise's recipe looked great. Maybe you should make both of them!!
Have fun w/your party.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Re: Thanks!
#4105 - 03/25/03 10:35 PM
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KinOz
Reged: 02/02/03
Posts: 909
Loc: Brisbane, Australia
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Thanks for all your ideas everyone, I think I'll try them all!
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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