Cilantro rice: two ways

Cilantro-ginger rice If you are like most people, you either love cilantro, or you hate it (as in it tastes like soap because you are genetically predisposed to dislike it).  I happen to LOVE it, and so I am sharing two simple recipes to quickly move through those delicious bundles of fresh herbs in your CSA veggie box:

Asian Cilantro Rice

ingredients:

  • 2 cup white rice
  • 4 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 2 teaspoon minced peeled fresh ginger
  • 3 1/3 cups chicken or vegetable broth (or if you use a rice cooker as I do, follow the manufacturers directions for the ratio of rice to liquid)
  • 1 bunch chopped Join the Farm! cilantro
  • 2 small Join the Farm! green onions, thinly sliced
  • 6 tablespoons vegetable oil
  • 2 tablespoon Asian sesame oil
  • 2 teaspoon (or more) unseasoned rice vinegar

Preparation:

Combine rice and ginger rounds in large saucepan (or rice cooker if using). Add broth. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in food processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro pesto to taste with salt, pepper, and more vinegar, if desired.Transfer rice to bowl. Remove ginger rounds. Mix in cilantro pesto and serve.

Latin Cilantro Rice

(Essentially you are substituting flavors from above) ingredients:

  • 2 cup white rice
  • 3 whole garlic cloves
  • 3 cloves of minced garlic
  • 3 1/3 cups chicken or vegetable broth (or if you use a rice cooker as I do, follow the manufacturers directions for the ratio of rice to liquid)
  • 1 bunch chopped Join the Farm! cilantro
  • 2 small Join the Farm! green onions, thinly sliced
  • 6 tablespoons vegetable oil
  • 3 tablespoon fresh lime juice
  • 1 teaspoon chili oil, optional if you like an added kick

Preparation:

Combine rice and whole garlic in large saucepan (or rice cooker if using). Add broth. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced garlic in food processor. Add the oil and lime juice. Blend until almost smooth. Season cilantro pesto to taste with salt, pepper, and more lime juice, if desired.Transfer rice to bowl. Remove garlic cloves. Mix in cilantro pesto and serve.

 

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