Feel fabulous this holiday season and year with this fresh and easy Low FODMAP Salad with Cherry Tomatoes, Bell Peppers, and Forbidden Rice.
Note: I received a free copy of The 21-Day Tummy Cookbook: 150 All-new recipes That Shrink, Soothe, and Satisfy to review and share with my readers and clients. I was not compensated to write this post. As always my reviews and opinions are 100% my own..
This post also contains affiliate links. I will get a small commission, at no additional cost to you, if you purchase the cookbook. Thank you for your support!
The holiday season is just starting to get into full swing. If you’re anything like me, this is the time of year you might indulge (a little) more than usual, yet still want to keep your waistline from expanding AND feel great at the same time–>i.e. full of energy, but not full of bloat!
That’s where this delicious bloat-busting Low FODMAP Salad with Cherry Tomatoes, Bell Peppers, and Forbidden Rice Salad {vegan, gluten-free} comes in handy. The recipe is from the 21-Day Tummy Cookbook: 150 All-new recipes That Shrink, Soothe, and Satisfy, by Liz Vaccariello and Kate Scarlata.
I have to say that I absolutely LOVE this salad, and I know you will too! Forbidden Rice is one of my favorites (check out my luscious dessert, Forbidden Rice with Nectarines and Maple Coconut Cashew Cream!}.
Rich in anthocyanins and health-promoting phytochemicals, Forbidden Rice has a lovely nutty texture with just a hint of sweetness to it, plus, it’s a good source of magnesium, a mineral that many fall short on.
Read more about the importance of magnesium here: 8 Tasty Foods High in Magnesium You Should Be Eating.
Easy. Affordable. Delicious.
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Forbidden Rice Salad W/ Tomato, Bell Pepper, & Cilantro
Ingredients
- 2/3 cup black rice, Forbidden Rice or Black Japonica
- 5 cups water
- 3/4 teaspoon salt
- 1 teaspoon grated lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons ginger juice*
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 8 ounces large cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 1/3 cup fresh cilantro
Instructions
- Cook the rice: In a large saucepan, combine the rice, water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a high simmer, partially cover, and cook for 35 to 45 minutes, or until the rice is tender. Drain well.
- Chop the vegetables: Cut cherry tomatoes in half, chop bell pepper into small, bite size pieces, loosely chop cilantro.
- Make the dressing: Whisk together the lime zest, ginger juice, oil, and the remaining 1/4 teaspoon salt in a medium to large serving bowl.
- Make the salad: Add the warm rice to the dressing in the bowl and toss to combine. Let the rice cool for about 10 minutes.
- Add the tomatoes, bell pepper, and cilantro to the rice. Toss again. Serve at room temperature or chilled.
Notes
Ingredient Swaps
- Not a cilantro lover? Use any favorite fresh herbs in season.
- Swap the lime juice/zest with lemon juice/zest.
Nutrition
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