For those of you wondering what the heck a chimichurri is, it is a herby, garlicky punch of flavour that is usually derived from coriander or parsley (as some people don’t like coriander). This rice is inspired by the chimichurri sauce and packs a good punch and makes a change from plain rice.
2 people as part of a main or 4 as side dishes
1 mug of rice (i use basmati)
1 clove garlic (grated)
1 bunch of coriander or parsley
juice of 1 lemon
1 small red onion/shallot (finely diced)
salt and pepper
- pour the rice into a pot with 1.5 mugs of water (using the same mug that you measured the rice in) bring to a boil and cover over a low heat.
- Meanwhile, add the garlic and onion to a bowl with the lemon juice and a generous pinch of salt and pepper and roughly chop the parsley/coriander.
- Check the rice and fluff it up with a fork, add to the garlic and onion mix and stir with a fork until the onion seems evenly distributed.
- Add the parsley/coriander and stir lightly.
This rice is delicious as an addition to a summer BBQ as it goes really well with meat or fish and is also just as great as part of a salad!
Love Emily x
(pictures to come later)