Rice with cilantro
This dish uses a lot of cilantro - and is as delicious as it is nutritious.
4 bunches cilantro
4 cloves garlic crushed, chopped
salt
pepper
cumin
chilis
Paprika
olive oil
Cooked basmati rice.
Heat 2-3 tbsp olive oil in skillet, medium heat
Add pinch cumin, stir for 30secs.
Add garlic, stir for 1 minute, do not let brown or burn. Take off heat.
Clean cilantro under running water in a colander. Drain and put on a large chopping board. As the cilantro is to be cooked, there is no need to remove the stems. However I like to chop the stems and leaves separately, chopping the stems fine, the leaves hardly at all.
Reheat the skillet. Add more olive oil if necessary. Add the cilantro. Add a pinch of salt, pinch of pepper, some chili seeds, another pinch of cumin, and stir until the cilantro is limp: just a minute or two. Add the juice of half a lemon (or lime for a slightly different taste).
To serve: Place rice on plate:
Cover generously with cilantro.
Serve as a side dish or as a vegetarian entree.