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Thursday, December 8, 2011

Lemon Thyme Rice Pilaf and a Giveaway

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It's the month of December, so you know what that means.... it's the time for giving! A few weeks ago, I was approached by the Three Farmers, about whether I'd be interested in trying out their Camelina oil. I was immediately on board, since Camelina oil has only been on the market in Canada since Dec 2010. So what's so special about this oil? First of all, it is made and distributed right here in Canada! It's beautiful yellow colour will draw you right too it. It is made from Camelina seeds, which are a member of the mustard family; hence the nice yellow colour. It has a very distinct and wonderful flavour- almost nutty, with a hint of fresh asparagus. And the part I love best is that it's traceable! That means that every bottle made can be traced right back to the exact farmer who grew the seeds. There are only 3 Farmers growing Camelina in Canada, which also makes this a unique product. Not to mention, this oil

  • has a high smoke point, which makes if perfect for frying
  • it contains Omega-3, Omega-6 and vitamin E
  • it is cold pressed, which gives the beautiful yellow hue and nutty flavour
  • it does not congeal when refrigerated

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I've been using this oil for a few weeks now, if a variety of ways. Today I'd like to share a recipe in which I think this oil shines. Used in this rice pilaf, it complimented the lemon and thyme flavours, without getting lost or overpowering them; like other oils might.


Lemon Thyme Rice Pilafprintable version


2 Tbs Camelina oil
1/2 small onion, chopped
1 large clove of garlic, minced
1 1/2 C raw white rice
1/2 tsp fresh thyme leaves
3 C chicken stock
1/4 C lemon juice
1 tsp lemon zest
1 pinch of sea salt and fresh ground pepper

In a medium sized pot heat the oil, over medium heat, and add the onion and garlic. Season with salt and pepper and cook until translucent, about 2-3 minutes. Add the rice and cook until golden brown, stirring frequently. Add the stock and thyme, and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Fluff with a fork and serve.

So how would you like to win a large bottle of this wonderful oil? The generous people at Three Farmers have generously offered to give one of my Canadian readers a 500 ml bottle of Three Farmers Camelina Oil. All you have to do is follow my blog (here or on Facebook) and leave me a comment (here on this blog) telling me what you would like to make with this fabulous oil. I'll select a winner on Dec 19th. Good Luck!!

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This post linked to

Full Plate Thursday
These Chicks Cooked
Turning the Table Thursday

6 comments:

RĂ©mi Lefebvre said...

I would love to use this oil to fry up some local Nova Scotian tofu! Mmm!

Chaya said...

This looks lovely. Is it the soup that gives the rice the color or the oil?

Glogirl said...

I follow via GFC.
I would love to use this oil as a simple dressing for salad or use it in a pasta dish.

Charlotte Moore said...

I have never heard of this oil. I think I would like to try your Lemon Thyme Rice recipe. Oh, it looks so good!!

Miz Helen said...

Your Pilaf looks delicious! We would really enjoy this dish. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen

amymccarty1985 said...

I follow you on your blog GFC under amymccarty1985
I would love to make a nice stir fry with this oil!
amymccarty@hotmail.com