If you’re able to tolerate moderate salicylates and/or are trying to test your limits when it comes to food chemicals, this dish is a great one to explore. It’s also a great way to use up saffron.
DISCLAIMER: I know this recipe isn’t technically FAILSAFE, or low-chemical for that matter, due to the high glutamate and moderate salicylate content of the recipe. But it IS a good recipe for those who have gone through the challenges and figured out where their limits are.
One of my favorite dishes pre-FAILSAFE was a chicken and rice dish from Iowa Girl Eats. It‘s seriously easy to make and left us with THE perfect amount of food to enjoy for the rest of the week. It kind of has a risotto vibe to it and is comfort food at its finest. (It actually wouldn’t be too hard to make FAILSAFE with a few swaps — leeks for the onions and omitting the carrots if you can’t tolerate them.)
Why am I tell you all of that? Because THAT chicken and rice dish was the inspiration for THIS chicken and rice dish.
I have been starting to test my limits when it comes to salicylates and am attempting more recipes that have moderate levels of salicylates in them. I already know that I can tolerate glutamates (AKA green peas) on a once per day basis, so the peas were a fun addition (and pop of color) when it came to this dish. I also have a stash of saffron that I’m trying to use more. That stuff is EXPENSIVE and I’d hate for it to go bad before I build up the courage to use it.
So I did a bunch of research on ways to use saffron and kept coming up with saffron rice dishes. That’s when I remembered a chicken and yellow rice dish I made way back when with Vigo Yellow Rice (that’s a THOUSAND percent not FAILSAFE). That led me down another rabbit hole into traditional Arroz Con Pollo or chicken and (yellow) rice dishes.
With a few tweaks I was able to come up with this recipe for Arroz Con Pollo that is moderate in salicylates and low in amines. It’s definitely high in glutamate because of the peas, but those are easy enough to simply to omit.
So if you’re able to tolerate moderate salicylates and/or are trying to test your limits when it comes to food chemicals, this dish is a great one to explore. It’s also a great way to use up saffron. (If you know you can’t tolerate moderate salicylates, here’s another recipe for saffron rice that’s 100% FAILSAFE.)
Pear Oat Bars
Looking for a way to turn pears into something more … fun? These pear oat bars are a soft and sweet and a great way to fancy up our one and only fruity treat.
Preheat oven to 350°F/180°C. Grease a 7 x 11 inch pan and set aside.
Combine shortening or butter and brown sugar and mix with a hand mixer on medium speed until fully incorporated. Add flour and baking soda and mix well. Stir in the oats and the water by hand. Press half of batter into the greased pan and set aside the rest.
In another bowl mix together the pears and 1/4 cup sugar. Spread the pears over the first layer of batter in pan. Top with remaining oat batter. Bake for 25 minutes, or until lightly browned.
Remove from oven and let cool. Cut into bars and serve.
Serving Size 1 bar
- Amount Per Serving
- Calories 237kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 2.7g14%
- Sodium 56mg3%
- Total Carbohydrate 36g12%
- Dietary Fiber 2.3g10%
- Sugars 15.7g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate.