Skip to content

Betty’s Kitchen Chia Rice Salad REcipe videos youtube

July 14, 2013

Betty’s Kitchen Chia Rice Salad REcipe videos youtube

Jul 11, 2013
New Cookbook, “The Bettyskitchen Collection, Second Edition” available on or

In this video, Betty demonstrates how to make Chia Rice Salad. This recipe was published by the Lexington Herald-Leader Newspaper during March, 2013. It was previously published in the book “Chia: The Complete Guide to the Ultimate Superfood” by Wayne Coates.

Chia Rice Salad

½ cup chia gel (see note below)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 to 2 cloves garlic, minced
½ teaspoon salt
1 teaspoon fresh rosemary or oregano leaves, minced
1⁄8 teaspoon cayenne pepper
3 cups cooked brown rice (long grain, basmati or short grain)
1 small zucchini, julienned
1 medium tomato, seeded and chopped
2 tablespoons grated Parmesan cheese, optional

In a small bowl, combine chia gel, oil, lemon, garlic, salt, herbs and cayenne. Whisk until well-blended. (You also may put ingredients into a tightly closed jar and shake vigorously to mix.)
In a large bowl, combine rice, vegetables and Parmesan cheese, if using. Pour dressing over rice mixture, combining gently and thoroughly.
Note: To make chia gel, pour 1 cup cool water into a sealable plastic or glass container. Slowly pour 1¾ tablespoons chia seeds into water while briskly mixing with wire whisk. Wait 3 or 4 minutes, then whisk again. Let mixture stand about 10 minutes before whisking again. Store this mixture in the refrigerator up to 1 week.

I hope you enjoy this Chia Rice Salad! –Betty 🙂


Comments are closed.

%d bloggers like this: