Ok, that headline is meant to be a play on the “turning lemons into lemonade” saying. Not sure if it quite works, but I’m going to forge ahead anyway!
It’s been quite an eventful Monday. And when I say eventful, I think you can gather that I don’t mean that in a good way ;). The seeds for Monday morning were really planted last night, when I discovered that the FOB (aka the little remote control doohickey) to get into my condo complex’s garage and all of the pedestrian gates, stopped working. I was thisclose to not being able to get inside my own home, until a neighbor of mine took pity and let me in with his working FOB (not sure how he escaped the curse, seeing as how many of my neighbors experienced the same thing I did last night, but I digress).
So the good news is, I was able to get inside my home. Now the bad news is, I can’t really leave, because I have no way of getting back in, because, well, I can’t count on said good samaritan neighbor hanging out by the garage door at all hours of the day to let people in.
Since I’ve been stuck at home waiting for this FOB issue to get resolved (halleluia for my company being cool with folks working from home), I decided I would soothe my agitated nerves by getting a little cooking in while I worked. So the result? I made myself some cilantro rice, since I’d been craving it for a while, and I just happened to have all of the ingredients on hand (which is important, seeing as how I can’t very well get out and get groceries while I’m trapped in my home).
For anyone else who loves, loves, loves cilantro as I do, this is a must try!
Cilantro Brown Rice (serves 4-6; adapted from Aida Mollencamp recipe)
- 1 cup brown rice (I used brown basmati rice, which is my favorite)
- 1 2/3 cup low sodium chicken broth
- 1 small onion, chopped finely
- 2-3 cloves garlic
- 1-2 cups of cilantro, loosely packed
- Salt and pepper to taste
- 1 tsp olive oil
Heat oil in a dutch oven over medium heat.
In the meantime, pour 1 cup of the chicken broth in a blender, along with the garlic and cilantro. Season with salt and pepper to taste, then blend until smooth.
When the dutch oven is ready, add the onions and season with salt to “sweat” them, cooking until translucent (about 2 minutes). Add the rice and toast the rice until it starts to become translucent (again, about 2 minutes). Add the cilantro-broth mixture and the remaining chicken broth, then bring to a boil. Once it boils, lower the heat to low and cover to let the rice simmer for 15-20 minutes (check at 15 minutes; you’ll know it’s ready when the rice has absorbed just about all of the liquid–if it hasn’t, wait another 5 minutes or so). Turn off the heat and let stand, covered, for another 5 minutes, then uncover and fluff the rice.
And there you go! I love pairing this with roast chicken, or a more South-of-the-border inspired dish, such as fajitas or fish tacos, or whatever else tickles your palate. Use your imagination :).