Recipe by Peggy L.
Cooled with cilantro and scallions, this rice is also heated with a chile kick.
Top Review by Sharon123
Other than using sprouted brown rice, I made as directed except I used parsley instead of cilantro because it's what I had on hand. Very good! Thanks Peggy! Made for PAC, spring 2014.
- 1 1⁄2 cups long-grain white rice
- 2 cups water
- 1 1⁄2 teaspoons kosher salt
- 1 cup fresh cilantro, loosely packed
- 1⁄2 cup white onion, chopped
- 1⁄4 cup scallion, chopped
- 1 1⁄2 tablespoons fresh jalapenos, including seeds, chopped
- 1 1⁄2 tablespoons fresh lime juice
- 1 teaspoon olive oil
Directions See How It's Made
- Bring rice, water, and 1 t salt to a boil in a 1 1/2-2 quart heavy saucepan, then reduce heat to low and cover pan with a tight, fitting lid. Cook 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Remove lid and fluff rice with a fork.
- While rice is cooking, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil and remaining 1/2 t salt in blender( if necessary add 1 to 2 T water to facilitate blending).
- Add mixture to rice and stir with a fork until combined well.