Warm Brown Rice Salad (low-amine, gluten-free, soy-free, dairy-free, egg-free, fish-free, tomato-free, low-fat, vegetarian, vegan)

Warm Brown Rice Salad (moderate amine, gluten-free, soy-free, dairy-free, fish-free, tomato-free, egg-free, low-fat, vegetarian, vegan) photo

Warm Brown Rice Salad with Chestnuts, Pomegranate, Squash, Red Onion, and Watercress (moderate amine, gluten-free, soy-free, dairy-free, fish-free, tomato-free, egg-free, low-fat, vegetarian, vegan).

Low-Amine Warm Brown Rice Salad makes a great vegetarian entrée, or a side dish. It blends sweet and savory with a bit of a tart edge that keeps your mouth interested. The chestnuts and low-amine squash give it an earthy flavor that help ground the dish.

Yield: 6-8 servings

1 acorn squash

1 medium red onion

4 Tbsp safflower oil, divided (3,1)

2/3 jar chestnuts (about 6-8 chestnuts)

2 C cooked brown rice

1 tsp ascorbic acid

6 Tbsp balsamic vinegar substitute, divided

1 1/2 C pomegranate seeds (in the above photo I used strawberry because three separate stores didn’t carry pomegranates. Sad! Strawberries worked well, flavor-wise, but added a lot of amines)

1 C watercress, chopped

1/2 tsp salt

  • Cut squash in half and remove seeds (save for roasting later, if desired). Roast squash at 400 degrees, cut-side down, in a pan with a half inch water, until just tender. Alternately, you can also cut a slice in the squash with a knife (so that steam can escape), and microwave it for about 8 minutes. Cut in half, seed, and you’re done.
  • Cook brown rice using instructions on the bag.
  • Once cooled enough to handle, peel squash and cut squash flesh into small cubes (1/2″ x 1/2″).
  • Dice red onion and saute with 1 Tbsp oil and 1/2 tsp salt until they start to sweat and turn translucent.
  • Chop chestnuts.
  • Add squash, chestnuts, 3 Tbsp safflower oil, and red onion to a Pyrex pan. Gently mix well, and roast them at 400 degrees (middle rack) for 20 minutes.
  • When the roasting is almost done, mix 2 C warm rice with 3 Tbsp balsamic vinegar substitute.
  • Toss roasted ingredients, pomegranate seeds, and watercress with the rice.
  • Drizzle remaining 3 Tbsp balsamic vinegar substitute over the top and serve, garnished with watercress or parsley.

AMINE BREAKDOWN:

Very Low Amine: acorn squash, red onion, brown rice, ascorbic acid, pomegranate, watercress, salt

Low Amine: safflower oil, balsamic vinegar substitute (high in Histamines due to blueberry juice)

High Amine: chestnuts

Very High Amine: strawberries (only use if necessary – pomegranates are better)

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17 CommentsLeave a comment

  1. It’s free from so many things, but it sounds delicious nonetheless.

    • Hahahahahahahhahahahahaha! Cracking me up. Aye, it turned out much better than I even expected. I think you’ll like it, even though it’s low-amine, low-everything, sans-everything else, and fun-free. LOL.

  2. Hi! Just a note to say you’ve been tagged with the Liebster Blog Award :)

    http://allergyfreecookery.blogspot.com/2012/03/thanks-to-colette-at-learning-to-eat.html

    Love your blog!
    Lisa @ Allergy Free Vintage Cookery

    • Thank you so very much! I’m honored!!!!!!

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