Today I will be sharing with you the recipe for a delicious rice dish that can be served both as a main or as a side dish: Low Fodmap Tomato Basil Rice.

I love rice! I often have it. After all, the first dish I have ever made on my own was risotto!

I am not sure if you know this, but Italians usually have rice only as a main dish. It’s an alternative to pasta and it almost never served as a side. In fact, we mainly have risotto or rice salad.

There is however one exception to the rule. Milan’s most iconic dish is Risotto alla Milanese (aka saffron risotto) and it is traditionally served with Ossobuco. It is an absolute must-try combination!

This Low Fodmap Tomato Basil Rice instead goes well with both meat and fish. In fact, I have served it with my Prosciutto and Sun-Dried Tomato Chicken Meatloaf, Salt-Crusted Snapper, Salmon Cakes, and also my Beef Rissoles. However, almost anything will do. It tastes THAT good!

Also, it is a great vegetarian and vegan main dish option!

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

5 from 1 vote

Print

Low Fodmap Tomato Basil Rice

Low Fodmap Tomato Basil Rice – a delicious rice dish that can be served both as a main or as a side dish.

Course Main, Side

Cuisine Mediterranean

Keyword low FODMAP, Rice, Tomato

Prep Time 5 minutes

Cook Time 15 minutes

Resting Time 10 minutes

Total Time 30 minutes

Servings 4 people

Author Manuela Zangara

Ingredients

• 1 ½ tbsp low fodmap garlic olive oil
• ½ cup green onion green part only, chopped
• 1 ¼ tsp dried basil
• 180 gms – 1 cup long-grain rice I used Jasmin
• 435 ml – 1 ¾ cup low fodmap vegetable or chicken stock
• 2 ½ tbsp tomato paste
• ¾ tsp sweet paprika
• 1 tsp sugar
• 1 sprig basil
• 1/3 cup basil leaves chopped

Instructions

1. Heat the garlic olive oil in a large saucepan over medium heat. Add the green onion and stir. Add the dried basil and tomato paste and stir.
2. Add the rice and paprika. Mix well. Add the stock and sugar. Bring to a boil. Cover and reduce the heat to the minimum. Cook for 5 minutes.
3. Add the sprig of basil. Cover and continue cooking for 10 minutes or until the liquid is fully absorbed.
4. Remove from the heat and set aside, covered, for 5 minutes.
5. Remove the basil sprig. Fluff with a fork, taste for salt. Then leave to stand for another 5 minutes, uncovered.
   
6. Stir through fresh basil and serve immediately.

Don’t forget to pin this post!

Related Posts:

• Low Fodmap Fruit Salad with Ginger Lime Syrup
• Low Fodmap Calamari Risotto
• Maple Peanut Butter Popcorn
• One-pot Mediterranean Eggplant Rice
• Salted Caramel Pepitas