Making in the Kitchen: Lemon Cilantro Rice Pilaf
This is the never-ending bag of cilantro. I’ve made three dishes with it now (2 of which I have blogged about) and now I’m heading for my fourth! People talk about being a “meat and potatoes” kind of person. Well, I’m a “rice and potatoes” kind of person. So I am always looking for different ways to make them. I discovered this lemon cilantro rice pilaf last summer on food.com and have been making it ever since. The lemon is so refreshing and light and the flecks of green cilantro really round out the flavor.
Below are the ingredients you need:
- 1 T. oil
- 1 cup raw long grain rice
- 2 ¼ c. chicken broth (or water if you don’t have broth, but it won’t be as good)
- 1 T. lemon juice
- 1 t. lime juice
- ½ t. ground turmeric
- ¼ t. salt
- 2 T. sliced green onion
- ¼ c chopped fresh cilantro
First let’s talk about the rice. I never use any rice accept Uncle Ben’s long grain converted rice. Now, you may be a minute rice person, and that’s okay. Just go by the directions on your box. I know I need to stick with the 1 cup of raw rice, so Uncle Ben told me I need to put 2 ¼ cups of water with that (I’m using broth.) So mix that together in your pan and add the lemon, lime, turmeric and salt. I’m not going to lie. I do not know what turmeric really is, and I’ve never used it. So I omitted this ingredient in mine. Perhaps I don’t know what I’m missing. If you try this recipe and use turmeric, let me know how you like it! So cook the rice this way according to your directions.
Meanwhile, chop the cilantro and green onion. The original recipe called for ¼ c. green onion, but I found it to be way too much, so now I use 2 heaping T. of green onion. When the rice is all done cooking (I usually set my timer for 2 minutes ahead of time. I hate when it over cooks and gets all stuck to the bottom of the pan.) add the onions and cilantro and it’s all done!
I’d say it serves 4 people. And it goes really nicely with garlic lime chicken. Enjoy!!