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.