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

[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/reci...sp?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 2medium onions , chopped fine (about 2 cups)1cup low-sodium chicken broth 2 1/4cups water 1 1/2cups long-grain brown rice (see note)1teaspoon table salt 3/4cup chopped roasted red peppers 1/2cup chopped fresh parsley 1/4teaspoon ground black pepper 1ounce Parmesan cheese , grated (1/2 cup)1lemon , cut into wedges
Instructions

1. 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. 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. 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 1medium onion , chopped fine (about 1 cup)1green bell pepper , chopped fine3garlic cloves , minced1cup low-sodium chicken broth 2 1/4cups water 1 1/2cups brown rice , long-grain (see note)1teaspoon salt 1(15.5-ounce) can black beans , drained and rinsed1/4cup chopped fresh cilantro leaves 1/4teaspoon ground black pepper 1lime , cut into wedgesInstructions

1. 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. 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. 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 or long-grain rice2 1/4cups water 1 1/2teaspoons table salt ground black pepper 3tablespoons unsalted butter 1small onion , minced (about 1/2 cup)1/2teaspoon ground turmeric 1/4teaspoon ground cinnamon 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. 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. 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.