Sometimes my best dinner ideas come from what I like to call “operation save insert food item.” Returning from the framers market today, it was operation save cilantro. I had mistakenly bought a fresh bunch, not realizing we hadn’t finished the last one. Not one to waste food, I present you with a delicious cilantro dish. Bon Appetit!
- 1 tbsp. olive oil
- 3 cloves garlic
- Half bunch scallions
- 2 cups long-grain rice
- 1 tsp. sea salt
- 2 cups chicken broth
- 1 cup of coconut milk (use the whole can if you have it, I was using a frozen block)
- 1 cup water
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- 1 half bunch fresh cilantro
Preparation: Heat the oil in a large skillet over medium heat. Toss the garlic and onions in a food processor and gently pulse. Toss into a skillet and cook for three to four minutes. Reduce the heat to low and add the rice and salt. Cook over low heat for three minutes, stirring constantly to make sure the rice doesn’t burn. Add liquids and the juice and zest of two limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn’t be sticky. Pulse the cilantro in food processor and stir into rice with the juice of 1 lime.