Chia Rice Salad

chia-seed-cookbook-rice_salad-food-eat-diet-health-spry
http://pgoarelish2.files.wordpress.com/2012/04/chia-seed-cookbook-rice_salad-food-eat-diet-health-spry.jpg?w=150
  • Yield: servings

Ingredients

1cup cool water
1 3/4tablespoons chia seeds
2tablespoons extra-virgin olive oil
2tablespoons lemon juice
1-2-- cloves of garlic, minced
1/2teaspoon salt
1teaspoon fresh rosemary or oregano leaves, minced
1/8teaspoon cayenne pepper
3cups cooked brown rice (long grain, basmati, or short grain)
1small zucchini, julienned
1medium tomato, seeded and chopped
2tablespoons grated Parmesan cheese (optional)

Instructions

 

To make chia gel: Pour the water into a sealable plastic or glass container. Slowly pour chia seeds in to water while briskly mixing with wire whisk. Wait 3 or 4 minutes then whisk again. Let the mixture stand about 10 minutes before whisking again. 

 In a small bowl, combine 1/2 cup chia gel, oil, lemon, garlic, salt, herbs, and cayenne. Whisk until well-blended. (You can also 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 the dressing over the rice mixture, combining gently and thoroughly.

(You can store the extra chia gel in a sealed container in the refrigerator for up to two weeks.)

 

Reprinted with permission from Chia: The Complete Guide to the Ultimate Superfood  © 2012 by Wayne Coates, PhD, Sterling Publishing Co. Photographs by Bill Milne.

 
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