Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

“Have it jest as you've a mind to, but I've proved it time on time, / If you want to change her nature you have got to give her lime."
-Rudyard Kipling, Author

The refrigerator light goes on...

Never stir rice. It doesn’t matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste. Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.

Cilantro

Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.

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Cilantro Lime Rice



Servings = 2 | Serving size =1/2 cup cooked rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

The cooked rice doesn't keep well.

2 Tbsp light coconut milk
2 cups water
1/4 tsp salt
1/2 lime (juiced)
1/2 cup brown rice
1/4 cup fresh cilantro leaves (chopped)

Shake the can of coconut milk very well before opening it.

In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Fold in the chopped cilantro and serve.

Nutrition Facts

Serving size = 1/2 cup cooked rice

Servings =

.

Amount Per Serving

Calories 185 Calories from Fat 20
  % Daily Value
Total Fat 2g 4%
    Saturated Fat 1g 6%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 296mg 12%
Total Carbohydrates 37g 12%
    Dietary Fiber 2g 7%
    Sugars 1g  
Protein 4g  
Vitamin A 3% Vitamin C 9%
Calcium 2% Iron 5%
Vitamin K 7 mcg Potassium 142 mg
Magnesium 70 mg