Curried Rice Recipe

I stumbled upon this recipe from the Barefoot Contessa cookbook and then modified it to be gluten free and low FODMAP. I LOVE this recipe as it takes about 5 minutes to prep and is absolutely delicious. We’ve made this two weeks in a row as one of our pre-made lunch options for the week. I love that it packs in some high quality carbs, healthy fats and includes spices like turmeric, which are anti-inflammatory to aid in recovery. For an extra protein kick, add in some grilled chicken or tempeh and double the dressing recipe.

Ingredients: 

• 1.5 cups dry basmati rice
• 1.5-2 cups water2 tbsp unsalted butter
• 1/4 cup plain yogurt (I use full fat or 2% and either regular or Greek yogurt is fine – I.e use whatever you like)
• 1/4 cup olive oil
• 1 tsp whit wine vinegar
• 1 tsp curry powder
• 1 tsp turmeric
• 1.5 tsp kosher salt
• 1 tsp freshly ground pepper
• 1/2 cup diced carrots (about 1 medium carrot)
• 1/2 cup chopped parsley
• 1/2 cup dried currents or raisins
• 1/2 cup raw sliced almonds
• 3-4 scallions, chopped

Combine the rice, water and a pinch of salt and cook the rice (either on the stove or in a rice cooker). When the rice is done add the butter and mix well.

Whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper and then pour over the rice. Mix well.

Add in the carrots, parsley, scallions, currants/raisins and almonds. Mix well; add salt as desired. Serve it up or store in the fridge for up to 6 days