This is a recipe for a rice salad that I have been making for years and have just adapted recently to make tyramine free.
In rice cooker or in sauce pan using absorption method cook:
1/2 cup brown rice
1/2 cup white rice
1/2 cup pearl barley (gluten free omit add more rice)
once rice is cooked add dressing and set aside to cool.
1/3 cup olive oil
1 table spoon white vinegar
pinch of citric acid
1 clove of garlic crushed or a table spoon of garlic dip
1 teaspoon of grated fresh ginger
(you can really add what ever you want here this is just a suggestion)
1/4 cup of carrot cubed
1/4 cup of cucumber cubed
1/4 cup mushroom cubed
1 spring onion
1/3 cup of roasted sunflower seeds
(from the herb garden…whatever you have)
5 leaves of lemon balm
3 leaves of mint
2 leaves of basil
mix well through rice and serve.