Confetti Rice Pilaf With Toasted Flaxseed

• 1/4 cup flaxseed
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup uncooked basmati or long-grain rice
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh parsley
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Place flaxseed in a small nonstick skillet; cook over low heat 5 minutes or until toasted, stirring constantly. Place flaxseed in a blender; process just until chopped.
2. Heat oil in a saucepan over medium heat until hot. Add onion; cook over medium heat 3 minutes or until tender. Add rice. Cook 1 minute; stir constantly. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes or until rice is tender. Remove from heat; fluff with fork. Stir in flaxseed and remaining ingredients.
3. Note: Flaxseed keeps best when stored in the refrigerator.

flaxseed, olive oil, onion, basmati, chicken broth, parsley, lemon rind, lemon juice, salt, black pepper

Taken from www.myrecipes.com/recipe/confetti-rice-pilaf-with-toasted-flaxseed (may not work)