Parsley Rice

I've been SO SO busy recently, my goodness! It is the last week of teaching at 3 different campuses so I'm gearing up for finals. PLUS I was gone all weekend helping the BF with a knife show (which we were rockstars at, but was REALLY challenging for me food wise) so I haven't had a chance to cook anything new in almost a week!

Last night we wanted something really easy but yummy for dinner so we mixed up some chicken breast with ginger, soy sauce, pure maple syrup, and some chili infused oil, but I wanted something more exciting that plain rice, so I whipped up this parsley rice that has just a bit of heat, and of course is low-FODMAP. (Inspired by: http://www.ibssano.com/low_fodmap_recipe_maple_sesame_chicken.html)

You'll need:

2 cups of white rice
4 cups of water
1 tbsp garlic infused oil
1 tbsp chili infused oil
1 tbsp olive oil
(If you don't chili infused oil, use a little bit of dry chili flakes and bump the regular olive oil up to 2 tbsp)
~3 tbsp chopped parsley
2 green onions, green parts only, chopped
Salt and Pepper

Cook the rice either in a pot or a rice cooker, whichever you prefer. Add all of the oil and the parsley to a large pan and let it get nice and hot. Add the cooked rice to the pan and stir it all up to coat the rice fairly evenly. Add the green onions and season with salt and pepper to taste.

Its that easy!!!