Chia Seed and Coriander Rice

Plenty of flavour in this rice dish… once tried, you’ll never eat plain rice again.

Prep Time: 5 min

Cook time: 15 min

Serves: 4


Knob of butter (or coconut oil or JFHx Garlic & Herb Butter)
Drizzle olive oil
1 tbsp *Macro chia seeds
2 tbsp coriander stem, finely chopped (save the leaves for garnish)
2 cups basmati rice
3 cups water (just boiled) more if necessary
Salt and freshly ground black pepper
Drizzle garlic olive oil**
½ lemon, zest only

*Macro – Fresh Choice & Countdown Supermarkets



Drop the butter (coconut oil) into a small saucepan.  Add the oil.

When bubbling sprinkle in half the chia seeds and coriander stem.  Toss in the oil for 1 – 2 minutes, until the coriander becomes soft and fragrant.

HERBS : if coriander makes you gag! try thyme or tarragon instead.

Sprinkle in the rice and toss through the fragrant oil.  Slowly pour in ¾ of the water.  Stir, season with salt and freshly ground black pepper. 

Increase the 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 the remaining ¼ cup.

The rice is cooked when a grain is crushed easily between your finger and thumb.

Drizzle in the garlic olive oil, lemon zest, remaining seeds and coriander leaves and fluff with a fork.

Serve  : Fabulous with my BBQ tahini chicken or as a slider in a burger bun

Jax Says :  Make your own garlic infused oil.  Pour ½ cup oil in a pan, bring to a very slow simmer, drop 2 – 3 cloves garlic into the oil.  Do not fry, just allow to simmer gently.  Turn off the heat and sit for 20 minutes or until cool.  Now you’re 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!