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Learning to modify your favourite recipes to make them Low FODMAP may seem like a daunting task, but it is easier than you think! Here is another example of a high FODMAP recipe that has been simply adapted to make it low in FODMAPs, without any loss of flavor! Pre-cooking the rice and refrigerating overnight before making this salad also boosts the resistant starch content - giving you a prebiotic boost!
1 cups basmati rice, rinsed and drained
1 cup dried lentils, rinsed and drained*
½ cup sliced almonds
1 tablespoon oil
½ red onion, finely chopped*
2 cloves garlic, minced*
1 tablespoon ginger, minced
1 small jalapeno, seeds and membranes removed, minced
1½ teaspoons garam masala
1½ teaspoons cumin
4⅓ cups water
1 teaspoon sugar
½ cup sultanas*
6 cherry tomatoes, quartered
1 small cucumber, chopped
1 handful mint leaves
1 handful cilantro
1 tablespoon lemon juice
⅓ cup plain natural yogurt*
Salt and pepper to taste
2 cups brown basmati rice, pre-cooked and refrigerated for at least 12 hours
1 cup canned lentils, rinsed and drained
½ cup sliced almonds
1 tablespoon garlic-infused oil
½ bunch spring onion green tips, finely chopped
1 tablespoon ginger, minced
1 small jalapeno, seeds and membranes removed, minced
1½ teaspoons garam masala
1½ teaspoons cumin
1 teaspoon sugar
½ cup raisins
6 cherry tomatoes, quartered
1 small cucumber, chopped
1 handful mint leaves
1 handful cilantro (coriander)
1 tablespoon lemon juice
⅓ cup lactose-free plain natural yogurt
Salt and pepper to taste
Nutrition information/serve: | |
Energy | 1229kJ |
Protein | 8.8g |
Carbohydrates | 39.8g |
Fat | 9.8g |
- Saturated fat | 1.2g |
Dietary fibre | 5.2g |
Sodium | 90mg |
Other tips for modifying recipes (but keeping the whole family happy)