Irritable Bowel Syndrome Message Boards

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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