Chimichurri rice

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

  1. 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.
  2. 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.
  3. 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.
  4. 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)


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