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    Rice with Fresh Cilantro and Limes

    This rice pairs well with Asian and Mexican cuisines and soy products: tempeh, tofu, enchiladas, etc.


    Ingredients:


    1 cup long-grain Jasmine rice, rinsed
    1½ cups water
    3 teaspoons extra virgin olive oil
    1 small clove garlic, minced
    A handful of chopped spring onions
    1 teaspoon lime zest
    ¼ to ½ teaspoon sea salt
    1½ tablespoons fresh lime juice
    ½ cup finely chopped fresh cilantro
    Pinch of chili flakes or ¼ diced jalapeno pepper (optional)

    Directions:


    1. Combine rice, water, and 1 teaspoon olive oil in a saucepan. Bring to a boil, cover, and simmer on low heat for 20 minutes (or according to the package directions for your rice).
    2. Uncover and fluff the rice with a fork. Add the garlic, scallions, and lime zest, and stir to combine. Let stand and cool for 1 minute, then add the remaining 2 teaspoons olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes (or chopped jalapeno, if using). Stir, and season with salt and pepper, if desired.
    Yield: 4 servings
    Recipe: loveandlemons.com

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