To release the health benefits of flaxseed, the hard outer coating must be broken down. So we've toasted the seeds and chopped them in a blender before adding to this pilaf. Recipe by Patsey Jamieson, a recipe developer in Burlington, Vermont, and former food editor for Eating Well magazine who has been cooking with flaxseed for years.
This was a very nicely flavored and easy pilaf. I added sauteed mushrooms b/c I love them and used 1 Tb chia seeds for the flax (not ground or toasted). My only issue is how do you keep the rice from getting gummy? Great flavor though.
This was excellent and a good paring with salmon / steelhead. We really enjoyed the flavor combination. I prefer minute rice so I used the premium minute rice and it came out just fine. (also cuts the cooking time which makes it a quick work night side.) I also added some green and red pepper for color. Will make this often. The left overs were great also.
This is delicious and peps up plain rice. Toasting the flax brings out its nutty flavor.
This is absolutely fantastic, and all six people at the table agreed! I doubled the recipe and used brown basmati rice (increasing the cooking time as you have to with brown rice), but otherwise followed the recipe exactly. The toasted chopped flaxseed and the lemon really gave this a bright flavor. I served with a roast chicken and steamed carrots, with a simple roasted beet salad on the side.
