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  • Chia-Rice Salad

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  • 1/2 cup chia gel (see note)
    2 tablespoons extra-virgin olive oil
    2 tablespoons lemon juice
    1 to 2 garlic cloves, peeled and minced
    1/2 teaspoon salt
    1 teaspoon minced, fresh rosemary or oregano leaves
    1/8 teaspoon cayenne pepper
    3 cups cooked brown rice (long-grain, basmati or short-grain)
    1 small zucchini, julienned
    1 medium tomato, seeded and chopped
    2 tablespoons grated Parmesan cheese (optional)
    In a small bowl, combine the chia gel, oil, lemon juice, garlic, salt, herbs and cayenne. Whisk until well-blended. (Or put ingredients into a tightly closed jar and shake vigorously to mix.)
    In a large bowl, combine the rice, vegetables and Parmesan cheese, if using. Pour dressing over rice mixture, combining gently and thoroughly. Makes 6 servings.
    NOTE: To make chia gel, pour 1 cup cool water into a sealable plastic or glass container. Slowly pour 1 3/4 tablespoons chia seeds into water while briskly mixing with wire whisk. Wait for 3 or 4 minutes, then whisk again. Let mixture stand for about 10 minutes before whisking again. Store mixture in refrigerator for up to 1 week.
    — Recipe from "Chia: The Complete Guide to the Ultimate Superfood," by Wayne Coates (Sterling Publishing, $17.95).
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