I used to make a Saffron Rice recipe before my digestive issues that was loaded with butter, mushrooms and onion (basically, a total “heck no” for me now). For this digestion-friendly version, I used olive oil (and a reduced amount) in lieu of butter, chives instead of onion, skipped the mushrooms and still included celery, but in a reduced quantity that is safe per Low FODMAP guidelines. Chives have become my new favorite ingredient lately! They give a flavor much like onion but without all the problems that come for IBS and/or GERD sufferers when eating onion.
It’s been a while since I’ve had my previous version of this dish, so maybe I’m not remembering how to compare it, but all I know is this rice was phenomenal! The thing I was most concerned about was not using butter (and using a fairly low quantity of oil), worried that it wouldn’t get the same smooth, buttery consistency. Well, not only did it have that same wonderful buttery consistency but it was aromatic and full of flavor from the saffron, celery and chives. It was absolutely delicious! I can definitely see this becoming a lunch choice during the week, with some plain cooked chicken breast thrown in.
It’s got a bit of fat (3g per serving) due to the oil, but it shouldn’t be enough on its own to trigger symptoms. Just be careful with what you pair it with, avoiding higher fat options for your meat or fish. Now if you’ll excuse me, there’s a bowl with the rest of my rice waiting for me, and I’m going to go gobble it up!