Cilantro Rice

Servings

about 1/2 cup, cooked

COOKING TIME

30 Minutes

This recipe can be multiplied and keeps well overnight. Reheat gently.

2 1/2 cup Water

1/16 tsp., ground Black pepper

1/4 tsp. Salt

1/2 cup Brown rice

1 tsp. Unsalted butter

1/4 cup Coriander (cilantro) leaves, raw (chopped)

In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice.

Reduce heat to medium-low and simmer, covered, for about 25 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner.

Add the butter and the chopped cilantro.

Stir and let the rice stand, covered, for 3 minutes before serving.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.

Never stir rice while it is cooking (unless you’re making risotto with Arborio rice).

It doesn’t matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste.

Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.

Miguel de Cervantes, Don Quixote