🌿 I Love Camelina® Recipe

Optimized for Maximum Omega-3s

✨ The Upgrade: We replaced olive oil and butter with 3 tbsp of I Love Camelina® Roasted Camelina Oil

💪 15,000mg plant-based omega-3s added!

**1. Roasted Chicken**

**Ingredients:**
* 1 whole chicken (3-4 lbs), or 4 bone-in, skin-on chicken pieces
* 2 tbsp **I Love Camelina®** Roasted oil
* 1 tsp salt
* ½ tsp black pepper
* 1 tsp dried herbs (e.g., rosemary, thyme, oregano)
* 2-3 cloves garlic, minced (optional)
* 1 lemon, halved (optional)
* 1 onion, quartered (optional, for the cavity)

**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Pat the chicken dry with paper towels. This helps achieve crispy skin.
3. In a small bowl, mix the **I Love Camelina®** Roasted oil with salt, pepper, dried herbs, and minced garlic (if using).
4. Rub the oil mixture all over the chicken, ensuring it's evenly coated. If roasting a whole chicken, you can place the lemon halves and onion quarters in the cavity.
5. Place the chicken on a roasting rack in a roasting pan, or directly in an oven-safe dish.
6. Roast for 60-75 minutes for a whole chicken, or 35-45 minutes for pieces, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, and the juices run clear.
7. Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

**2. Rice Pilaf**

**Ingredients:**
* 1 tbsp **I Love Camelina®** Roasted oil
* 1 cup long-grain white rice (e.g., Basmati or Jasmine)
* ½ cup finely diced onion or shallots
* 1 clove garlic, minced
* 2 cups chicken or vegetable broth
* ½ tsp salt (or to taste)
* ¼ tsp black pepper
* Optional additions: ¼ cup finely diced carrots, peas, or chopped fresh parsley for garnish

**Instructions:**
1. Heat the **I Love Camelina®** Roasted oil in a medium saucepan or pot over medium heat.
2. Add the diced onion (and carrots, if using) and sauté for 3-5 minutes until softened and translucent.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Add the rice to the pot and stir constantly for 2-3 minutes to toast the grains lightly. This step helps prevent stickiness and adds flavor.
5. Pour in the broth, add salt and pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
7. Remove from heat and let it stand, covered, for 5 minutes.
8. Fluff the rice gently with a fork. Stir in peas (if using) and garnish with fresh parsley before serving alongside the roasted chicken.

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