Saturday, August 3, 2013

Cilantro-Lime Rice

In a quest to bring a Chipotle restaurant experience to a very large dinner party, I included "Cilantro-Lime Rice" on the menu.  I have a Chipotle restaurant near by from which my husband and I periodically enjoy tacos and salads. Someone at my party said that this was the best "Cilantro-Lime Rice" she had ever had and wondered if she could have the recipe. What a great compliment. I love when that happens. The secret weapon in this recipe is lime infused olive oil which can be found at gourmet olive oil stores like Old World Olive Press or Rocky Mountain Olive Oil.




Cilantro-Lime Rice
1 (2 lb) bag of white rice
4 tablespoons of lime infused olive oil found at gourmet olive oil stores
1 cup of cilantro, chopped fine
juice of 1 - 2 limes

1. I continue to practice soaking grains in an acidic medium for 8 to 12 hours which helps to neutralize phytic acids and enzyme inhibitors making nutrients more readily available to our bodies and more easily absorbed. For more information on the value of soaking grains visit these two blog posts: "The Value of Soaking Your Grains" and "What's the Fuss About Soaking Grains? Explanation and Research Shared." Place rice in a large pot of water. The water should top the rice by 1 to 2 inches. Add the juice of one or two limes and soak the beans for 8 - 12 hours. This time I only soaked the rice for 4 hours because I forgot to prep it earlier.




2. Drain the rice in a strainer and add the soaked rice back into the pot. Follow the instructions on the package adding the appropriate amount of water.    Instead of adding butter or olive oil substitute the lime infused olive oil. Cook according to the package instructions.



3. When the rice is done, fluff it with a fork and gently stir in the chopped cilantro.



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