600g diced pork fillet
1 tbsp olive oil
1 carrot and celery stalk, finely chopped
1 tbsp garlic infused oil
2 tsp each ground cumin and coriander
140g long grain rice
850ml low FODMAP vegetable stock
400g can chopped tomato
½ small bunch coriander, leaves picked
Heat the oil in a large non-stick saucepan, then brown the pork well on all sides until cooked – you might need to do this in batches. Set the pork aside.
Add the vegetables to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes.
Bring to a simmer, then simmer for 10 mins until the rice is just cooked, then stir in the pork with some seasoning.
Ladle into bowls, scatter with coriander and serve with crusty gluten free bread.
Recipe adapted from: Good Food