What can you put on rice that is Rosacea friendly?

[RedFaced]

Following the typical Rosacea diet (75% Alkaline), avoiding dairy, wheat and processed foods/sugars etc.

I eat a lot of rice which is good (I tolerate it well), but any recipes or ideas as to what you can put on rice? I would think sweet and sour or honey-garlic sauce is not a good idea due to sugars etc.

If you have any good ideas or recipes that avoid acidic ingredients or sugars, let me know!

[phlika29]

Well I like to grill vegetables in olive oil and then mix the oil and the vegetables into the rice. Very nice as the oil takes on the flavour of the vegetables (peppers/mushrooms,etc)

[Melissa W]

I love rice and beans. Delicious and a nutritious meal yes:

[GJ]

Balsamic vinegar adds zing to the dullest of foods.

[danamaste]

My very favorite thing on rice is pinon (pine) nuts, lightly browned in olive oil. Could eat it every day!

[RedFaced]

Great suggestions! Keep 'em comin...

I also like lentils, mushrooms, onions, chopped celery in rice.

[phlika29]

How about mixing tinned tuna fish/pulses into the rice

[Melissa W]

This recipe looks good though I would leave out the parmesan

http://www.cooksillustrated.com/recipes/detail.asp?docid=18764


Serves 4 to 6. Published March 1, 2009. From Cook's Illustrated.
Short-grain brown rice (see related How To Cook) can also be used.
Ingredients

4teaspoons olive oil (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9996) 2medium onions , chopped fine (about 2 cups)1cup low-sodium chicken broth (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9993) 2 1/4cups water 1 1/2cups long-grain brown rice (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9921) (see note)1teaspoon table salt (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9842) 3/4cup chopped roasted red peppers 1/2cup chopped fresh parsley 1/4teaspoon ground black pepper (http://www.cooksillustrated.com/tastetests/overview.asp?docid=15243) 1ounce Parmesan cheese (http://www.cooksillustrated.com/tastetests/overview.asp?docid=10186) , grated (1/2 cup)1lemon , cut into wedges
Instructions


1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes.
2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
3. Remove pot from oven, uncover, fluff rice with fork, stir in roasted red peppers, and replace lid; let stand 5 minutes. Stir in parsley and black pepper. Serve, passing Parmesan and lemon wedges separately.

[Melissa W]

black beans and brown rice


Brown Rice with Black Beans and Cilantro

Serves 4 to 6. Published March 1, 2009. From Cook's Illustrated.
Short-grain brown rice (see related How To Cook) can also be used.
Ingredients

4teaspoons olive oil (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9996) 1medium onion , chopped fine (about 1 cup)1green bell pepper , chopped fine3garlic cloves , minced1cup low-sodium chicken broth (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9993) 2 1/4cups water 1 1/2cups brown rice , long-grain (see note)1teaspoon salt (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9842) 1(15.5-ounce) can black beans , drained and rinsed1/4cup chopped fresh cilantro leaves 1/4teaspoon ground black pepper (http://www.cooksillustrated.com/tastetests/overview.asp?docid=15243) 1lime , cut into wedgesInstructions


1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
3. Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.

[Melissa W]

My very favorite thing on rice is pinon (pine) nuts, lightly browned in olive oil. Could eat it every day!

You might like to try this recipe


Rice Pilaf with Currants and Pine Nuts

Serves 4 as a side dish. Published March 1, 2000.
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid.
Ingredients

1 1/2cups basmati rice (http://www.cooksillustrated.com/tastetests/overview.asp?docid=10182) or long-grain rice2 1/4cups water 1 1/2teaspoons table salt (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9842) ground black pepper (http://www.cooksillustrated.com/tastetests/overview.asp?docid=15243) 3tablespoons unsalted butter 1small onion , minced (about 1/2 cup)1/2teaspoon ground turmeric 1/4teaspoon ground cinnamon (http://www.cooksillustrated.com/tastetests/overview.asp?docid=9826) 2medium cloves garlic , minced1/4cup currants 1/4cup pine nuts , toasted in a small dry skillet over medium heat until golden and fragrant, about 5 minutesInstructions


1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
2. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add turmeric, cinnamon, and garlic to sautéed onion; cook until fragrant, about 30 seconds longer. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, sprinkle currants over rice in pan (do not mix in), and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; toss in toasted pine nuts, fluff rice with fork, and serve.

http://www.cooksillustrated.com/images/document/recipe/ma00_ricepilaf_article.jpg

[man_from_mars]

yummm!

http://files.myopera.com/Matta/albums/95592/weirditems06.jpg
http://my.opera.com/Matta/albums/showpic.dml?album=95592&picture=1271320

[J-Mill]

yummm!

http://files.myopera.com/Matta/albums/95592/weirditems06.jpg
http://my.opera.com/Matta/albums/showpic.dml?album=95592&picture=1271320

So let me the first to preemptively opt out of any dinner invite at Al's place.

[Melissa W]

So let me the first to preemptively opt out of any dinner invite at Al's place.

laugh:

No matter, you're all invited to my place.
Greg would be happy to cook for everyone
He is quite the chef wink1:

laugh:

[allibear]

Well I used to do so many nice recipes for riceCry: Rice dishes can be so versatile and easy to make even if you are not that adventurous in the kitchen. Redfaced I would say if you want to have a little sweet sauce go ahead and treat yourself and marinade some chicken with sticky honey, stick it in the oven, chop it up and have it with your ricewink1:

Well I can have nothing with my rice. Nothing that is without my stomach collapsing in on me, squashing all my organs which are already sore after being tossed about during surgery getting the most wicked heartburn you could imagine and then coming out completely whole at the other end. In fact most of the food I used to eat now squashes me to death, salads, wholegrains, chicken, fish, green vegetables are a big no goer even if pulverised, hmmm and drinking water does the same especially on an empty stomach. I am told this can all be normal and will improve with time but finding things to eat with the least pain and not getting one big roaring garrgly, boa constrictor stomach is a bit of a nightmare. Been put back on Omeprazole and seeing small improvemnets hope the full effect kicks in soon.

So redfaced if you can enjoy nice food with your rice without these effects I am all in favour of you enjoying feasting yourself, and I wouldn't worry about ye old skin mattie. Bon appatite and enjoythumbs:

So I am up for dinner at Al's and willing to give those grasshopper's a go for knowing my luck they will turn out to be the superfood of the century that will cure all my ails and nurse me back to supperhealth.laugh: