Owing to the increase of gluten related disorders in the US and other industrial nations, people are opting to replace wheat with other gluten free grains such as rice.
Flax seeds are ranked number one source of lignans which are fiber related polyphenols with antioxidant benefits. Flax seeds are excellent at binding, make brown rice more sticky and delicious.
Adding flax to rice will reduce glycemic index and increase omega 3s and fiber & is a great option for weight loss and maintenance.
Brown Rice 1 cup
Flax powder 2 tbsp
Water 2 cups
- Soak brown rice in a sauce pan with two cups of water.
- Add ground flax to rice and cook uncovered on medium flame until you see bubbles of water on top of rice.
- Now turn heat to low and cover the pan and cook for about 10-15 minutes.
- Fluff it up with fork and serve hot.
Rice is done when it is tender and the grain is soft without any uncooked grain in the middle.
To release more nutrients in flax seed, outer coating must be broken down. So use only ground flax, not whole flax seeds. Flax powder keeps best when stored in airtight container in refrigerator, for 2-3 months.
I blend flax seeds in coffee grinder every few weeks instead of buying ground flax from the store. Once flax seeds are ground they are more prone for oxidation and spoilage. No need to toast these seeds before blending.