By Evelien Prouvaire
Low FODMAP Healthy Vegetable Rice Bowl
9 steps
Prep:30minCook:20min
Serving with Gochujang is optional, depending on how well and how much you tolerate it as it's not low FODMAP (but it is very tasty).
Updated at: Thu, 17 Aug 2023 06:03:02 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories558.9 kcal (28%)
Total Fat11.3 g (16%)
Carbs94.6 g (36%)
Sugars6.2 g (7%)
Protein16.9 g (34%)
Sodium614.2 mg (31%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsrice
60gkale
250gdaikon
or turnip
250gsoybean sprouts
2king oyster mushrooms
4eggs
optional
gochujang
optional
Seasoning Sauce
Instructions
Step 1
Wash the rice three times. Put it in a big pot and add 1½ cups water. Let it soak for at least 30m.
Step 2
In the meantime, chop the kale and spread it over the rice.
Step 3
Chop the radish (or turnip) into thin matchsticks and the king oysters in slices. Add it to the pot with the soybean sprouts.
Step 4
Combine the ingredients for the sauce together and set aside.
Step 5
Cook the eggs however you like them, if using.
Step 6
Cook the pot with rice over medium high heat for 7-8 minutes.
Step 7
Uncover, stir the rice and veggies so it doesn’t stick to the bottom of the pot.
Step 8
Add ¼ cup water and turn the rice over well. Cover with a lid and turn down heat to low. Simmer for 7-8 minutes.
Step 9
Uncover and test if it’s done. If the rice is still slightly crunchy, cover and steam for a few more minutes until it is soft.
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