Low FODMAP Summer Vegetable Stew


My favorite part of summer is getting local produce from the farmer's market. One week, I got a little too much and needed to cook it quickly, so I randomly threw things together and discovered this delicious recipe that's now on repeat in my house!

4 servings

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  • 3/4 c brown rice
  • 1 1/2 c water
  • 1 Tbsp garlic-infused olive oil
  • 3 carrots, chopped
  • 1 medium zucchini, chopped (can sub green beans or yellow squash)
  • 1 can diced tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Italian seasoning
  • 1 tsp paprika

  1. Add rice and water to a medium sauce pan and bring to a boil. Reduce to simmer, cover, and cook for 25-30 minutes, until water is absorbed.
  2. Heat olive oil in a large, deep skillet over medium heat. Add carrots, stir to coat in oil, cover, and cook for 10-15 minutes, stirring often.
  3. Add zucchini and saute 3-4 minutes, until zucchini is soft. Add tomatoes and spices, stir to mix, then cover and simmer 10-15 minutes.
  4. Add rice and mix. Serve warm!