Being invited over for a meal is always a little stressful for me. I worry that there will be nothing for me to eat, so, in response I always offer to bring a side or two. In addition to making sure that I will not starve during the dinner party, it alleviates the nuisance of me going through what I can or cannot eat with the host. Yes, I can have lettuce, spinach, kale, tomatoes, and I can also have brussel sprouts, but, only a serving of two. No, I cannot have onions, garlic, wheat, beets, and asparagus. You get my drift. The only people I feel comfortable burdening with this information is my family. Maybe I should not feel this way, but that is where I am right now. Maybe one day I will respond to an invite with a yes I would be delighted to attend and here is the low FODMAP grocery list. That being said, if I am going to offer to cook a side dish then I feel responsible and want to bring something that everyone enjoys and not just something that is safe for me to eat.
My dear friend and partner of Contented Belly invited a few of us over for a relaxing weekend lunch. I brought a green salad and a side dish that I found in The Complete Low-FODMAP Diet cookbook by Dr. Sue Shepherd and Dr. Peter Gibson, experts on fructose malabsorption and the FODMAP diet. It is a light, tasty, and easy recipe that goes well with various meals and is good for people on the FODMAP diet, are gluten-free, and anyone who likes good food. The best part was that folks at the lunch did not know that it was a low-FODMAP dish and were loving it. I actually regretted not doubling the recipe because everyone kept going back for seconds. Since it was such a hit, I thought it was worth sharing here.
Squash, Rice, & Ricotta Slice
- ½ cup (35 g) fresh gluten-free bread crumbs (made from day-old bread)
- 1/3 cup (65 g) arborio rice
- 1 cup (200 g) grated winter squash
- 1 large zucchini, grated
- 2 eggs, lightly beaten
- 1 ¼ cup (225 g) firm fresh ricotta or feta
- I recommend substituting goat cheese if it does not bother you.
- 2/3 cup (50 g) grated Parmesan
- Salt and freshly ground black pepper to taste
- Preheat the oven to 3500C
- Grease a 9 inch (22 cm) square dish
- Spread half of the bread crumbs on the dish, shake away any excess
- Boil 2 cups (500 ml) of water in a medium saucepan, add and cook rice over medium-high heat for 12-15 minutes until tender, drain rice, and return to the pan.
- Stir in grated squash and zucchini. Cover and set aside.
- Combine eggs and cheeses in a large bowl and season with salt and pepper.
- Add rice mixture until well combined
- Pour mixture into prepared dish and cover with the remaining bread crumbs
- Bake for 45-55 minutes, until firm when pressed
- Set aside for 5-10 minutes before cutting into slices or squares
Photo taken by barbbarbbarb on Flickr