1 tbsp olive oil
1 carrot, finely diced
1 zucchini, finely diced
1 red chili, finely chopped
¼ tsp ground turmeric
salt and freshly ground black pepper
300g/10½oz basmati rice
600ml/1 pint low FODMAP vegetable stock
25g/1oz lactose/dairy free butter
25g/1oz fresh root ginger
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a frying pan, add the carrot, zucchini and chili and fry for 1-2 minutes, or until softened.
Add the ground turmeric, salt and freshly ground black pepper and fry for another minute.
Spoon the vegetables and chili mixture into a deep ovenproof dish, add the rice, pour over the stock and stir well.
Cover with aluminium foil and place into the oven to bake for ten minutes, or until all the water has been absorbed into the rice and the rice is tender.
Add the lactose/dairy free butter and stir until melted and the mixture is well combined.
Grate the root ginger into a clean tea towel and then squeeze the ginger juice into the rice.
Discard the ginger flesh. Stir well. To serve, spoon the pilaf onto a serving plate.
Recipe adapted from: Good Food