Have you heard of camelina oil? You’re not alone if you have no idea what I am talking about. It’s the new Canadian produced omega-3 rich oil by a group called Three Farmers, and it’s chock full of omega-3 fats. Well, it’s actually not a new oil but just a recent addition to our marketplace.
Camelina is actually an ancient crop, a seed belonging to the mustard family, and now grown in Saskatchewan.
Watch this to find out more about the oil:
So how does it compare to flax seed oil – an omega-3 superstar due to it ALA content? It has about one third fewer omega-3s compared to flaxseed oil but more than triple canola’s omega-3 count. But here’s a key difference: flaxseed is less stable and as a result, it has a very short shelf life and cannot be used in cooking. Camelina’s high vitamin E content – another plus- protects the oil from going rancid as quickly. It also has a high smoke point, making it a desirable cooking oil.
To purchase it, you can check online for stores in your area or buy it on their website. It’s available in three different flavours: Original, Roasted Garlic & Chili and Roasted Onion & Basil
Try this fibre-packed recipe adapted from their website.
Wild Rice and Chick Pea Salad
Makes 6 servings
1 cup wild rice, soaked overnight
4 cups no-salt-added or homemade beef, chicken, or vegetable stock
1 540 mL-can cooked chickpeas, drained and rinsed
2 fresh tomatoes, diced
1/2 cup sliced white onion
1/2 cup diced English cucumber
1/3 cup dried cranberries
1/3 cup toasted pine nuts, or toasted sliced almonds
1/4 cup chopped dried apricots
1/4 cup coarsely chopped fresh mint leaves
5 tbsp vegetable oil
3 tbsp camelina oil
2 tbsp hazelnut oil
3 tbsp sherry vinegar or red wine vinegar
2 tsp sugar or maple syrup or honey
1/2 tsp Dijon mustard
Drain the wild rice and rinse. In a medium saucepan, bring the stock to a boil, and add the wild rice. Reduce heat to a simmer, cover and cook about 45 minutes, or until the rice begins to puff but is not totally soft and all liquid has been absorbed. Set aside to cool.
In a large salad bowl, combine the rinsed chickpeas, diced tomatoes, sliced white onion, diced cucumber, dried cranberries, toasted nuts, chopped dried apricots, and fresh mint. Add the cooled rice to salad bowl containing the salad ingredients.
To make the dressing, in a small bowl, whisk together the camelina and hazelnut oil, sherry vinegar, sugar, and Dijon mustard. Pour over the salad and toss well. Season with salt and pepper. Taste and adjust seasonings.
Nutrition information per serving
• Calories: 372
• Protein: 10 grams
• Fat: 16 grams
• Saturated fat: 3 grams
• Carbohydrate: 44 grams
• Dietary fibre: 7 grams
• Sodium: 229 milligrams
Have you tried camelina oil? What’s your verdict? Please share in the comment section below.