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.

Serves 4
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:

1.  In a skillet, heat the oil and thyme over moderately low heat for about 3 minutes.
2. Remove from heat and add lemon zest and juice.
3. Season with salt and pepper.
4. Toss with cooked rice and refrigerate for at least 30 minutes to cool.
5. Serve chilled.