Garlic Chia Rice With Parsley Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring fluffy white rice, savory turkey bacon, and scrambled eggs, all seasoned with soy sauce and green onions for a satisfying meal.

Ingredients

• 25 g Parsley
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 200 g Organigram Chia Seeds
• 1 kg Rice
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Heat 2 tablespoons of olive oil in a deep pot over medium heat. Add 2 minced garlic cloves and a pinch of salt, sautéing until fragrant, about 1-2 minutes.
2. 2. Add 2 cups of water to the pot and bring it to a boil.
3. 3. Stir in 2 cups of quinoa, return to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is fully cooked and tender.
4. 4. While the quinoa is cooking, heat a non-stick skillet over medium heat. Drizzle a small amount of olive oil into the skillet, then sauté 1 minced garlic clove until golden and fragrant. Set aside.
5. 5. In the same skillet, mix 3 tablespoons of chia seeds with 9 tablespoons of water and let it sit for 5 minutes to thicken, then scramble until fully cooked, breaking them into small pieces as they cook.
6. 6. Once the quinoa is done, fluff it with a fork and mix in the sautéed garlic, scrambled chia seeds, and 5 finely chopped parsley.
7. 7. Drizzle 2 tablespoons of olive oil over the rice mixture, stir well to combine, and serve warm.