To keep cilantro fresh for about two weeks, place them in a jar of water, cover the leaves with a bag, and refrigerate, changing the water every few days. Wrap it in a paper towel, place it in a loosely sealed bag, and store in the fridge for up to a week. For longer storage, chop the cilantro, freeze it in ice cube trays with water, and use the cubes for cooking.
Nutritional Information: Rich in vitamins A and K, and dietary fiber.
Fun Fact:
Enhance the flavor of a dish with antioxidant properties. May help in reducing bad cholesterol levels (LDL).
Cilantro-Lime Rice
Ingredients:
Cilantro, washed and chopped
2 limes
1 cup of rice or quinoa, couscous, etc.
Optional: diced tomatoes, corn, black beans, avocado
Salt and pepper to taste
Instructions:
Cook the Rice: Prepare 1 cup of rice, quinoa or couscous according to package instructions.
Prepare Cilantro-Lime Mixture: In a bowl, mix the juice of two limes with the chopped cilantro. Add salt and pepper to taste.
Combine: Once the rice is cooked and slightly cooled, fluff it with a fork and mix in the cilantro-lime mixture. Add optional ingredients like diced tomatoes, corn, black beans, and chunks of avocado.
Serve: This dish can be served warm or cold.
Chef’s Tip:
Cilantro pairs well with a variety of dishes. Try using it as a fresh garnish on soups and stews, or mix it into salsas and dressings.
Simple Vegan Bean Salad with Onion and Cilantro
Ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) corn, rinsed and drained
1 medium red onion, finely chopped
1 cup fresh cilantro, chopped
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1 avocado, diced or sliced
Optional: 2 limes
Instructions:
Prepare the Beans: In a large bowl, combine the rinsed black beans, pinto beans, chickpeas, and corns.
Add Vegetables: Add the chopped red onion, and cilantro to the beans.
Prepare Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
Mix and Season: Pour the dressing over the bean mixture and gently toss to coat all the ingredients well.
Let the salad chill in the refrigerator for at least 30 minutes. Serve chilled, and if desired, top with diced or sliced avocado right before serving.
