Low FODMAP Recipe -  Zucchini rice with feta & olives -  Gluten free recipe

Ingredients


100g feta cheese, crumbled

handful of pitted black olives, roughly chopped

3 tbsp flat leaf parsley, roughly chopped

4 tbsp olive oil

1 tbsp chopped chives

3 zucchini, roughly sliced

250g risotto rice, such as arborio

1l hot low FODMAP vegetable stock










Method


Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

Heat remaining oil in a large, deep pan. Tip in zucchini, soften for a couple of minutes, then stir in rice.

Pour in a ladleful of stock and stir until all the liquid has been absorbed.

Add another ladle of stock and repeat until all the stock has been used, adding chives a couple of minutes before the last ladle.

Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.


Recipe adapted from: Good Food

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