Flax Seeds

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Basmati Rice with Flax Seeds and Garbanzo Beans



  • 2 cups basmati rice
  • 1/4 cup flax seed
  • 1/2 small onion, diced
  • 5 cloves garlic, chopped
  • 2 teaspoons kosher salt


  • 3 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, chopped
  • One 15-ounce can garbanzo beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth


For the rice:

  • Bring 4 cups of water to a boil in a medium saucepot.
  • Add the basmati, flax seeds, onions, garlic, and salt.
  • Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer’s instructions.)

For the beans:

  • Meanwhile, heat the olive oil in a medium skillet over medium heat.
  • Add the onions and saute until softened and translucent, about 3 minutes.
  • Add the garlic and saute for 2 minutes.
  • Add the garbanzo beans, thyme, and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes.

Transfer the rice to a large mixing bowl. Add the garbanzo beans mixture and mix to combine. Serve immediately.

Recipe from www.foodnetwork.com/recipe/daphne-brogdon/basmati-rice-with-flax-seeds-and-garbanzo-beans-3044932.