Betty's Chia Rice Salad
In this video, Betty demonstrates how to make Chia Rice Salad. This recipe was published by the Lexington Herald-Leader Newspaper during March, 2013. It was previously published in the book "Chia: The Complete Guide to the Ultimate Superfood" by Wayne Coates.
Ingredients
| For dressing | ||
| Chia gel | 1/2 Cup (8 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Garlic cloves | 2 , mince (1 | |
| Salt | 1/2 Teaspoon | |
| Fresh rosemary/Oregano leaves | 1 Teaspoon , mince | |
| Cayenne pepper | 1/8 Teaspoon | |
| For salad | ||
| Cooked brown rice | 3 Cup (48 tbs) (long grain, basmati or short grain) | |
| Zucchini | 1 Small , julienned | |
| Tomato | 1 Medium , seeded and chopped | |
| Grated parmesan cheese | 2 Tablespoon (Optional) |
Directions
MAKING
For Dressing:
1. In a small bowl, combine chia gel, olive oil, lemon juice, garlic, salt, rosemary/oregano and cayenne. Whisk until well combined.
For Salad:
2. In a large bowl, combine rice, zucchini, tomato, and Parmesan cheese, if using.
3. Pour dressing over rice mixture, combining gently and thoroughly. Cover with plastic wrap and pop in refrigerator for at least 4 hours or until ready to serve.
SERVING
4. Serve and enjoy!
TIPS
For Chia Gel:
Into an airtight glass container, pour 1 cup of cool water.
Slowly add 1¾ tablespoons chia seeds (black or white) into water. Shake well.
After 3-4 minutes shake again and let mixture stand for about 10 minutes before whisking again. Store this mixture in the refrigerator up to 1 week.
Recipe Summary
Nutrition Facts
Serving size
Calories 218Calories from Fat 90
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 185 mg7.71%
Total Carbohydrates 26 g8.7%
Dietary Fiber 7 g28%
Sugars
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
