GutRx Chicken And Pork Muffins With Wilted Greens And Jasmine Rice

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  • 1 cup Jasmine Rice
  • 2 pound Ground Chicken
  • 2 pound Ground Pork
  • 1.5 cup Bread Crumbs - gluten free
  • 2 Eggs
  • 0.75 cup Chinese (Garlic) Chives - diced (green parts only)
  • 0.33 cup Olive Oil - garlic infused
  • 2 tablespoon Dijon Mustard
  • 1.25 tablespoon Italian Herbs - mix
  • 0.5 teaspoon Smoked Paprika
  • 0.13 teaspoon Sea Salt
  • 0.13 teaspoon Freshly Ground Pepper
  • 2 cup Arugula
  • 2 cup Spinach
  • 1 tablespoon Coconut Oil
  • To make the rice… cook jasmine rice according to package instructions. When done, simply remove from the heat, covered and set aside until you are ready to eat.
  • While the rice is cooking…mix ground chicken and pork, GF bread crumbs, eggs, chives, garlic infused olive oil, mustard, Italian herb mixture, paprika and a generous pinch of sea salt and pepper together with your hands.
  • Heat a large skillet over medium high heat and add the coconut oil. Form patties with your hands (approximately ½ cup of ground mixture) and pan fry for 5-7 minutes on each side, until internal temperature reads 165 degrees. Set aside.
  • In the same pan, turn the heat down to medium and gently wilt the arugula and spinach, sautéing for 1-2 minutes.
  • To serve: Divide the sautéed greens among the plates, topping each with ½ cup rice. Serve with two patties.
to improve the digestibility of the jasmine rice, consider adding 50% more water and cooking an additional 10-12 minutes (until water is absorbed).
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
Need an egg replacement? *this is equivalent to one egg, so adjust per the number of eggs that the recipe is calling for: Whisk 1 tablespoon of ground flax seed (measured after grinding) with 3 tablespoons of water. Set in the fridge for 15 minutes. This should make a sticky thick mixture. Add into the recipe where the egg is called for.


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