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Reged: 12/13/04
Posts: 4488
Loc: West Orange, NJ (IBS-D)
Yellow Fruited Rice with Fish (for jaime_g)
01/31/06 11:27 AM

No trouble at all. If you try this, please do let me know what you think. As I said, this is on my "try sometime" list.

This recipe is from Eating Well Is The Best Revenge by Marion Burros, copyright 1995. The fish is not an integral part of the dish - it's just how the recipe is written - so you can skip the fish part if all you want is the rice dish.

Yellow Fruited Rice with Fish
Serves 2


4 ounces (1/4 pound) whole onion or 3 ounces chopped ready-cut onion (1 cup)
1 teaspoon olive oil
3/4 cup long-grain rice
1-1/2 cups no-salt-added chicken stock or broth
1/2 teaspoon turmeric or 1/4 teaspoon saffron threads
1 (10-ounce) piece of salmon, swordfish, or tuna
1 Tablespoon fresh lime juice
1/4 cup dried cherries
1-1/2 scallions {Oh, please. 1-1/2? Why not 1? or 2? What am I supposed to do with that other 1/2 scallion?}
1 ripe banana
1/4 teaspoon salt
Pinch nutmeg


1. Cover the broiler pan with a double thickness of aluminum foil and preheat the broiler.

2. Chop whole onion.

3. In a very hot, nonstick pan, heat the oil; saute the onion over medium-high heat until it begins to soften and brown.

4. Stir in the rice, stock, and turmeric or saffron; bring to a boil, reduce heat, cover, and cook 17 minutes, until the rice is tender and the liquid has been absorbed.

5. After the rice has been cooking for about 5 minutes, wash and dry the fish and place it in the broiler pan. Cook according to the Canadian rule: Measure the fish at the thickest part and cook 8 to 10 minutes to the inch. For thick cuts, like swordfish or tuna, turn fish halway through broiling.

6. Squeeze the lime juice over the cherries; set aside.

7. Wash, trim, and slice the scallions; cut the banana into small cubes.

8. When the rice is cooked, stir in the cherries with the lime juice, scallions, banana, salt, and nutmeg, and serve with the fish.

I have nutrition information, but it's for the whole meal, which includes not only the rice and fish, but a salad. The salad is NOT IBS-safe, but here it is:

Belgian Endive and Blue Cheese Dressing
Serves 2

8 ounces (1/2 pound) Belgian endive
1 ounce blue cheese (2 Tablespoons) {not IBS safe}
3 Tablespoons nonfat plain yogurt {not IBS safe}
1 Tablespoon brandy {maybe IBS safe}
Pinch cayenne

1. Trim, wash, and dry endive leaves; arrange on two salad plates.

2. In a small bowl, mash the cheese with the yogurt, brandy, and cayenne and mix well.

3. Spoon the dressing over the endive leaves.

I've never heard of a non-dairy blue cheese, but perhaps a non-dairy Parmesan would work here - you want something with a strong flavor. And, of course, you can substitute non-dairy yogurt. Assuming you make those substitutions and can handle endive, I think the salad would be safe - the amount of brandy is pretty small. I don't know how high in fat non-dairy yogurts are, so the fat content of the salad and dressing by themselves might be an issue.

Here's the nutritional information for the whole meal - fish, rice dish, and endive salad with dressing - as given in the original recipe:

Approximate Nutrition Information per Serving: 655 calories; 15 grams fat; 40 milligrams cholesterol; 665 milligrams sodium; 35 grams protein; 95 grams carbohydrate.

This means 135 calories from fat - 21% of calories from fat.

[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

Edited by Sand (01/31/06 03:37 PM)

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