Rice salads for work lunches

SailorSam

When i make rice salads to take out for lunch i'll put whatever i have in the fridge, tinned salmon or tuna, bacon; chicken; froven veges, corn; peas; peppers, maybe crab stix; better still if you tcan take a little lettuce and toms.
If there isn't a fridge, maybe i'm out in the car, get a small coolbag and one of those camping freeze blocks to keep that and a drink cool.

tandraig

gizmo - yes! its absolutely lovely !!! i find that fave food combinations can mostly be added to rice - like say gammon and pineapple and chicken and mushroom or sweetcorn - anything you dont mind eating cold!!!

wanttobeasaver

A friend of mine whos huband is gleten free, takes soup to work with him -gluten free off course!!she makes enough to last a few days potatoe, tomatoe etc, hope maybe this gives you another idea .....:j

craftlady

Be careful of crabsticks - most contain wheat. M&S ones are OK and they do good sausages too!

SUESMITH_2

from the food standards agenct website:

I've heard that reheating rice can cause food poisoning. Is this true?

It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's

Patchwork_Quilt

I've been wheat free for 18 months now, and find that
a) making too much tea and saving a portion for the next day is very useful
b) Tesco's Genius gf bread is good for making sandwiches
I often freeze a portion of rice and casserole too, so that I have something that I can just whip out in an 'emergency'

GavB79

Thanks for all the replies.

I was tested for Coeliac very recently which came back negative, but whilst waiting for the results I eliminated gluten as an experiment and felt much better, so although not one of the 1% with Coeliac I suspect I might be one of the 15% with wheat intolerance.

I also noticed during this period that I ate MUCH healthier and cheaper as I was preparing practically everything from scratch. And no takeaways! So it is more of a lifestyle choice than a necessary medical restraint.