Nutty linseeds are an interesting addition to this rice pilaf. If you don't have time to cook brown rice, substitute basmati rice; use ¼ cup water and cook the pilaf for about 20 minutes. With its fresh lemon and parsley accent, this pilaf is excellent served with fish or chicken dishes.
Brown rice pilaf with linseeds, lime and coriander: Substitute 1 teaspoon lime zest for 2 teaspoons lemon zest, lime juice for lemon juice and fresh coriander for parsley.
Something else. I didn't bother toasting or grinding the linseed as that destroys the omega 3 fatty acids. As far as I could tell it didn't alter the flavour greatly as the main taste is the lemon zest - 25 May 2009
I enjoyed this - but it might not be to everyone's taste as it is pretty healthy looking! I thought the amount of lemon zest and parsley was a lot when I read the recipe, but it can take it. The nutty flavour of the rice is nicely balanced by this combination - 25 May 2009