A small handful of culantro perfumes rice without turning it into a heavy sauce.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g long-grain white rice
- 15 g culantro leaves, chopped
- 500 ml vegetable broth
- 1 small onion, diced
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp lime juice
Method
- Rinse rice and drain. Blend culantro with 100 ml of the broth.
- Soften onion in oil for 5 minutes. Stir in garlic and rice for 1 minute.
- Add all broth and herb mixture. Bring to a boil, cover and cook gently 15 minutes or until absorbed. Rest off heat 5 minutes; fluff with lime.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
What to cook next
- Red Beard Scallion Pancakes with Soy Dip
- Arugula Lemon Pesto Pasta
- Genovese Basil Potato Pesto Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
