Guts
New member
[FONT="]For those of you who don't like cilantro. It has a very distinct flavor and it took me a while to discover that it is the stems in the cilantro that make the bitter taste. So I try to use just only the leaf portion. One other note here. I did use smokehouse almonds instead of plain almonds and I put them in the mini food processor and gave them a good chop before adding the other soft ingredients. One addition might be a little sautéed garlic as sass suggested.
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[FONT="]
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[FONT="]Cilantro Rice[/FONT]
[FONT="]1 1/2 cups[/FONT]
[FONT="]uncooked rice[/FONT]
[FONT="]1 1/2 teaspoons[/FONT]
[FONT="]salt[/FONT]
[FONT="]1/2 cup[/FONT]
[FONT="]whole almonds [/FONT]
[FONT="]1 cup[/FONT]
[FONT="]loosely packed cilantro leaves[/FONT]
[FONT="]1/4 cup[/FONT]
[FONT="]sliced shallots[/FONT]
[FONT="]2 tablespoons[/FONT]
[FONT="]fresh lime juice[/FONT]
[FONT="]1 tablespoon[/FONT]
[FONT="]olive oil[/FONT]
[FONT="]1/4 cup[/FONT]
[FONT="]finely sliced scallion rings[/FONT]
[FONT="]Instructions[/FONT]
[FONT="]In a heavy saucepan over medium-high heat, bring the rice, 2 cups water, and the salt to a boil. Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, until the rice is tender.
Preheat the oven to 375 F.
Spread the almonds on a rimmed baking sheet. Bake for 8 minutes, until toasted and fragrant. Remove from the oven and allow to cool.
Place the almonds, cilantro, shallots, lime juice, and oil in the bowl of a food processor fitted with the metal blade. Pulse to combine and roughly chop. Toss the mixture with the hot rice. Garnish with the scallions.[/FONT]
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[FONT="]
[/FONT]
[FONT="]Cilantro Rice[/FONT]
[FONT="]1 1/2 cups[/FONT]
[FONT="]uncooked rice[/FONT]
[FONT="]1 1/2 teaspoons[/FONT]
[FONT="]salt[/FONT]
[FONT="]1/2 cup[/FONT]
[FONT="]whole almonds [/FONT]
[FONT="]1 cup[/FONT]
[FONT="]loosely packed cilantro leaves[/FONT]
[FONT="]1/4 cup[/FONT]
[FONT="]sliced shallots[/FONT]
[FONT="]2 tablespoons[/FONT]
[FONT="]fresh lime juice[/FONT]
[FONT="]1 tablespoon[/FONT]
[FONT="]olive oil[/FONT]
[FONT="]1/4 cup[/FONT]
[FONT="]finely sliced scallion rings[/FONT]
[FONT="]Instructions[/FONT]
[FONT="]In a heavy saucepan over medium-high heat, bring the rice, 2 cups water, and the salt to a boil. Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, until the rice is tender.
Preheat the oven to 375 F.
Spread the almonds on a rimmed baking sheet. Bake for 8 minutes, until toasted and fragrant. Remove from the oven and allow to cool.
Place the almonds, cilantro, shallots, lime juice, and oil in the bowl of a food processor fitted with the metal blade. Pulse to combine and roughly chop. Toss the mixture with the hot rice. Garnish with the scallions.[/FONT]