Cooking With Cilantro Recipes

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LIME CILANTRO RICE

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8



Lime Cilantro Rice image

Steps:

  • Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.

1 teaspoon canola oil
1 cup long grain white rice
1 cup chicken stock
2 to 3 strips lime peel
1/2 teaspoon kosher salt
1 tablespoon lime zest plus 2 tablespoons lime juice
1/4 cup chopped fresh cilantro leaves, plus more for sprinkling
2 green onions, green parts only, chopped

CILANTRO SALSA

Provided by Food Network

Categories     appetizer

Time 10m

Number Of Ingredients 7



Cilantro Salsa image

Steps:

  • For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
  • For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
  • The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

1 large bunch cilantro
2 garlic cloves
1/2 cup olive oil
3 teaspoons lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Salt, to taste

CILANTRO RICE

Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle's cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.

Provided by Eric Kim

Categories     grains and rice, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Cilantro Rice image

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
  • Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
  • Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 tablespoon onion powder
1 bunch cilantro, stems and leaves separated, both finely chopped
1 cup long-grain white rice, such as jasmine or basmati
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 large jalapeño, thinly sliced
Juice of 1/2 lime, plus more to taste

CILANTRO RICE

I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss.

Provided by Izzy Knight

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9



Cilantro Rice image

Steps:

  • In a large heavy saucepan, heat oil over medium high heat.
  • Add onion and cook 2 minutes.
  • Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
  • Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
  • Pour in broth and 1 can water and bring to a boil.
  • Stir in chiles and salt.
  • Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
  • Stir in cilantro just before serving.

2 tablespoons olive oil
1 small onion, chopped
1 large jalapeno, seeded and minced
2 cloves garlic, minced
2 cups white rice (Japanese best)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 (4 ounce) can diced green chilies (mild)
1/2 teaspoon salt
3/4 cup lightly packed chopped cilantro

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