Omega- 3 rich camelina Oil – a new kid on the block (and a recipe)

ee-camelinaOil-WildRiceChickpeaSalad_6098_1000Have 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.

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Watch this to find out more about the oil:

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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.

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Categories: Recipes, Superfoods, Whole Foods

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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