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.
Cilantro Rice
- 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.
The Plate is My Canvas 
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!