Rice with Feta Tomato & Spinach
This tasty rice recipe makes a great side dish or an easy lunch!
Ingredients
- 2 cups chopped spinach, packed down lightly (approx. 5 oz)
- 1 cup chopped tomato, deseeded (approx. 2 roma tomatoes)
- 1 cup feta, small cubes
- 1 tbsp olive oil (option to use onion/shallot infused oil)
- 1.25 cup basmati rice
- 2 cups low FODMAP broth (chicken or vegetable)
- 0.25 cup dry white wine
- 1/2 teaspoon black pepper
Instructions
- Chop the spinach, tomato and feta into small pieces. Put to the side.
- Heat a large saucepan over medium heat. Pour in the oil. When the oil is hot, pour in the dry rice. Stir and let cook for a couple minutes until the rice starts to turn translucent.
- Pour in the broth and wine and stir. Bring to a boil and then reduce heat to low. Cover and let simmer for 15 minutes.
- Stir in the chopped spinach and cover. Cook for another 5 minutes, or until rice reaches desired softness.
- Remove from heat and stir in tomatoes, feta and pepper.
- Keep leftover rice in the fridge up to one week.
Notes
- Feta is low FODMAP at 1/2 cup. All of the other ingredients in this recipe are low FODMAP.
- If you use low sodium or sodium-free broth, you may want to add some salt to taste.
- Here is a link to instructions on how to de-seed a tomato https://www.taste.com.au/quick-easy/articles/how-to-deseed-a-tomato/Ikuq9NBO
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