Recipe for Health: Turmeric Rice With Cranberries

by Sandy Todd Webster on May 09, 2016

Food for Thought

We have reported on FODMAPs in this column before, but this is the first low-FODMAP recipe we have published. FODMAPs are defined as foodstuffs that are fermentable and contain oligosaccharides, disaccharides, monosaccharides and polyols—components that contribute to digestive symptoms in people with irritable bowel syndrome.

In her new book, The Everything® Low-FODMAP Diet Cookbook (F+W Media 2016), certified nutrition consultant Colleen Francioli presents low-FODMAP recipes covering a spectrum of dishes from soup to dessert. The recipes are designed to help people who endure symptoms of IBS and other digestive issues. This plan is a dietary approach to IBS and can help you identify common foods you eat regularly that may be triggering issues in your body.

Nutty and a tad sweet, this Persian-style dish pairs harmoniously with fluffy basmati rice. Serves two.

½ C no-sugar-added dried cranberries

2 C lukewarm water

1 T coconut oil

2 T pine nuts

½ t ground turmeric

1/16 t wheat-free asafetida powder*

½ t saffron dissolved in ¼ C hot water

½-1 T light-brown sugar (to taste)

¼ t sea salt

1 C cooked basmati rice

Recipe Key:

C = cup

T = tablespoon

t = teaspoon

*Asafetida powder is a spice grown in the Middle East and is used as a digestive aid in food, among other applications. It helps to heighten flavors and, used in concert with turmeric, is a standard component of Indian cuisine.

Soak cranberries in lukewarm water for about 10 minutes to plump. Drain. In a wok or medium skillet on medium-high, heat coconut oil and stir in cranberries and pine nuts. Add turmeric, asafetida, saffron, sugar and salt, and reduce heat to low; cook 7 minutes. Add rice and stir until evenly coated; serve immediately.

Source: Reprinted with permission from The Everything® Low-FODMAP Diet Cookbook by Colleen Francioli, CNC. Copyright © 2016 by F+W Media, Inc.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.