Every time I taste cilantro I am startled by how good it is. And then I forget all about it. It’s not a flavor that made its way into my Jewish mother’s kitchen and it never became a habit. But tonight I wanted to do something different with our standard black beans and rice so I very purposefully purchased a fresh bunch of cilantro at the Mexican grocery store, and added some to the rice while it cooked. It’s nice living here in our little college town, a cultural oasis in the middle of the farmlands. We’re lucky to have the Mexican store with the fresh tortillas from Chicago; the Asian store with fresh sushi; the Indian market, etc.
- 2 cups raw rice prepared according to package directions, and to this add:
- 1/2 cup chopped cilantro
- 1/2 tsp. lime juice
- 1/2 tsp. salt
Cook, and fluff in an additional 1/4 cup chopped cilantro before serving.
Yum! I’m absolutely going to put our growing cilantro to good use as soon as it’s ready! Nice post, Aunt Dori!
you want a good Jewish cilantro recipe, then have i got something for Fish Night. it’s called “Charmoula” and i got the recipe out of our “Low-Fat Jewish Cooking” cookbook. i can loan you the book (or have you photocopy it) Charmoula is actually a cilantro/parsley marinade/sauce for grilling fish (we usually use salmon)
This sounds fantastic. You’ll have to make it for us soon!