Cilantro

Cilantro, also known as coriander leaves, (Coriandrum sativum L.) is a bright green herb that resembles parsley. It is used in many cuisines globally, such as Mexican, Mediterranean, and Indian. Cilantro leaves have many nutritious properties as well as the seeds that the plant produces. 

Some flavors that pair well with Cilantro include: citrus (lemon, lime, oranges), garlic, ginger, onion, mint, and chili peppers, sour cream

Cilantro is a source of Vitamins A, C, K, folate, potassium and antioxidants. Source: https://draxe.com/nutrition/cilantro-benefits/#Nutrition_Facts 

Methods of Preparation:

Recipes

Cilantro Lime Rice

Total time: 25 minutes          Servings: 4 (¾ cup per serving)          Source: https://www.skinnytaste.com/chipotle-cilantro-lime-rice-4-pts/#recipe

Ingredients

▢ 1 cup extra long grain rice or basmati rice

▢ 1/2 lime, juice of

▢ 2 cups water

▢ 1 tsp salt

▢ 3 tbsp fresh chopped cilantro

▢ 3 tsp vegetable oil

Directions

1. In a small heavy pot, add rice, water, 1 tsp oil and salt.
2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.
3. Shut off the flame and keep covered for an additional 5 minutes.
4. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Cilantro Sauce

Total time: 5 minutes          Servings: 8           Source: https://umamigirl.com/cilantro-sauce-recipe/

Ingredients

▢ ⅓ cup (78 ml) extra-virgin olive oil

▢ Juice of one lime, 2 to 3 tablespoons

▢ 1 medium garlic clove, roughly chopped

▢ ¾ teaspoon fine sea salt

▢ 1 large bunch cilantro, about 4 ounces/114 grams, washed well, including stems

Directions

1. Roughly chop cilantro. Combine all ingredients in a blender and blend until smooth, stopping to push cilantro down into the blades as necessary.

Cilantro Avocado Salad

Total time:15 minutes          Servings: 6          Source: https://thebakermama.com/recipes/cilantro-avocado-salad/#tasty-recipes-14737-jump-target

Ingredients

▢ 2 cups cilantro leaves (1 large bunch)

▢ 1 large avocado, diced

▢ 1/2 pound roma tomatoes, chopped (4–6 small tomatoes)

▢ 1/2 medium red onion, thinly sliced

▢ 1 cup canned black beans, drained and rinsed

▢ 1 cup canned whole kernel corn, drained

▢ juice of a large lime

▢ 2 tablespoons olive oil

▢ salt and black pepper (or red pepper flakes), to taste

▢ 1 cup crumbled cotija or queso fresco cheese

Directions

1. Submerge cilantro in a bowl of clean cold water a few times to clean thoroughly. Let dry between paper towels and then remove cilantro leaves from the stems.
2. Place cilantro leaves in a large mixing bowl. Add diced avocado, chopped tomatoes, sliced red onion, black beans and corn. Squeeze lime juice over ingredients in the bowl and drizzle with 2 tablespoons of olive oil. Toss gently to combine well. Salt and pepper (or red pepper flakes) to taste. Sprinkle it with cheese and toss again.
3. Serve as a side dish or a main salad. Store in the refrigerator.