Lemon Rice Salad
I love a good salad – it is bright, fresh, and crisp – yet it doesn't always love me back.
Having Crohn's disease makes digesting traditional salads somewhat difficult at times, but it is hard to replace a deliciously cold salad that is always the perfect accompaniment to a hearty and heavy meal.
But, I have good news! You can enjoy a salad and all of its delicious bright flavors when you sub out the main ingredient – lettuce – for rice! Below is my favorite go-to side that pairs well with everything from barbecue to sandwiches, and that doesn't irritate the gut from too much insoluble fiber.
Serving size: 1 cup
Ingredients for lemon rice salad
- 4 tbsp. olive oil, divided
- 1 1/2 cups short-grain brown or white rice, cooked according to package
- Kosher salt
- Freshly ground pepper
- 2 tbsp. chopped fresh thyme
- 2 tbsp. fresh lemon juice
- Zest of one lemon
Lemon rice salad directions:
- In a skillet, heat the oil and thyme over moderately low heat for about 3 minutes.
- Remove from heat and add lemon zest and juice.
- Season with salt and pepper.
- Toss with cooked rice and refrigerate for at least 30 minutes to cool.
- Serve chilled.
- calories: 176
- cholesterol: 0mg
- dietary fiber: 0.9g
- potassium: 54mg
- protein: 1.2g
- saturated fat: 2.1g
- sodium: 41mg
- sugars: 0.2g
- total fat: 14.5g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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