Friday, 16 October 2015

Low FODMAP zucchini and rice slice


Image via taste.com.au




Low FODMAP Zucchini & Rice Slice
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Adapted from Taste.com.au recipe

Serves 4 (1 serve is low FODMAP)
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INGREDIENTS

1/3 cup white rice 
2 teaspoons olive oil 
1 medium zucchini (250g), grated 
1 small carrot (100g), grated
3 eggs, lightly beaten 
¾ cup grated cheddar cheese 
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METHOD

  1. Preheat the oven to 180°C. Line base and sides of 9cm x 19cm loaf pan with baking paper, allowing 2cm overhang. 
  2. Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand, covered, for 3 minutes.
  3. Add zucchini, carrot, eggs, rice and ½ cup cheese to a large bowl. Stir to combine. Spread mixture in prepared pan. Sprinkle remaining cheese on the top. Bake for 30 to 35 minutes or until golden brown and just set. Set aside to cool.
  4. Cut into quarters. Place in microwave-safe, airtight containers. Refrigerate within 2 hours of cooking.
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NUTRITIONAL INFORMATION
NUTRITION INFORMATION per serve
Energy total
Protein
Fat total
         - Saturated
Carbohydrate
Sugar
Fibre
1208KJ
15.8g
18.3g
8.9g
14.6g
1.7g
1.4g

           


4 comments:

  1. This is gonna be my perfect lunch to go tomorrow! Thank you!

    ReplyDelete
  2. How much is 1 Cup - 240ml or 250ml? Greetings from Germany ;-)

    ReplyDelete
  3. If you want even lower fat and carbs, use konjack rice. (Slendier )

    ReplyDelete