knob of butter (*or coconut oil)
drizzle of olive oil
1 tbsp **Macro chia seeds
2 tbsp finely chopped coriander stems (save leaves for garnish)***
2 cups basmati rice
3 cups water (just boiled), more if necessary
salt and freshly ground black pepper
drizzle of garlic olive oil****
½ lemon, grated zest only
*To make this recipe dairy free, use coconut oil.
**Macro — Fresh Choice & Countdown Supermarkets
***If coriander makes you gag (!), try thyme or tarragon instead.
I was brought up on rice, in fact I didn’t eat a plate of potatoes until I experienced school dinners – eek, disgusting, I’m so grateful things have changed. This is a wonderful way to amp up on your ancient grains combined with a hit of fresh herbs. Also, a bloody nice way to eat rice. Great cold in salads too.
Drop butter (or coconut oil) into a small saucepan. Add oil. When bubbling, sprinkle in half the chia seeds and the coriander stems. Toss for 1–2 minutes, until coriander is soft and fragrant.
Sprinkle in the rice and toss it through the fragrant oil. Slowly pour in the water, stir, then season with salt and pepper.
Increase heat until bubbling, then reduce to a simmer and cover with a tight-fitting lid to steam. Try not to lift the lid too many times but if it needs more water, add a little more.
The rice is cooked when a grain is crushed easily between your finger and thumb.
Drizzle in the garlic olive oil, lemon zest and remaining seeds and fluff with a fork.
Serve rice topped with my Lentil & Quinoa Balls, drizzled with Coconut Curry Sauce.
JAX SAYS: ****Make your own garlic-infused oil. Pour ½ cup oil into a pan, bring to a very slow simmer then drop in 2–3 whole, peeled garlic cloves. Do not fry, just allow to simmer gently. Turn off heat and let sit for 20 minutes, or until cool. Now it’s ready to use. Great for salads, or to add extra flavour drizzled over risottos or soups. Yes, you can eat the garlic too – mash into a salad dressing. Ding! Dong!