Flax-seed rice is a delicious, kid-friendly, and nutritious rice recipe. Flax seeds are rich in Omega 3 fatty acids, which are good for brain health.
- 1 cup Basmati Rice
- 2 tablespoon flaxseeds ground to powder. Roasted and ground flax seeds work well too.
- 2-3 tsp salt per taste
- 2 cups water 1 for soaking and rinse; 1 for cooking
- 2 tbsp ghee or plant based oil (you may skip oil altogether!)
- 2 tbsp lemon juice
- 1 teaspoon cumin seeds optional
- 2 Bayleaves
- 2-3 cloves
Soak Rice in water for an hour. You may skip this step. If you don't soak the rice, use 1.25 cup water.
Put the Instant Pot in Sauté Mode and add Ghee/Oil. Wait when it turns "Hot."
When the pot turns "Hot," add Bay leaves, ground flax seeds, and cloves. Give a gentle stir and roast for two minutes. If you have roasted and ground flax seeds stored already, you may skip adding them at this stage.
Add cumin seeds and when they sputter, rinse the water from soaked rice and add rice to the pot.
Add water and salt to the pot.
Close the lid in sealed mode. Adjust the setting to "Rice".
Let the pressure release naturally. For cooking in a Pressure cooker on a stovetop, one whistle and natural pressure release will cook the rice fine.
If you started with roasted ground flax seeds, please add them at this stage. If you added them in step 3 already, please skip this step.
Add lemon juice to cooked rice and mix very gently probably with a fork first to ensure the texture stays. Serve hot.
- You may batch prepare 1 cup of roasted and ground flax seeds and refrigerate them. They last good for 3-4 days.
Calories: 530kcal | Carbohydrates: 79g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 2348mg | Potassium: 206mg | Fiber: 4g | Sugar: 1g | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg