i use about half a bunch of cilantro in each batch of cilantro-lime rice, a great accompaniment for any meximeal. make a big pot of rice (i have a rice cooker, probably the best kitchen investment i've ever made!), then toss the hot rice with finely chopped cilantro and sprinkle with the juice of a couple of limes. if i really want the limey flavor, i'll throw in some zest too, but it's easy to go overboard with that. a little salt if you like, and it's ready for dinner. we primarily use it as a burrito filling.
let us know what you wind up doing!
mmm, cilantro... i've got some in the garden, but it's been so hot here i'm sure it's going to bolt any day. however, i'm also trying a caribbean-based version (culatro) that's supposed to tolerate heat longer. we'll see what happens with it.
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timeasmymeasure
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Date: 2006-05-27 05:37 pm (UTC)let us know what you wind up doing!
mmm, cilantro... i've got some in the garden, but it's been so hot here i'm sure it's going to bolt any day. however, i'm also trying a caribbean-based version (culatro) that's supposed to tolerate heat longer. we'll see what happens with it.