Chimichurri Rice
Ingredients
¼ cup
chopped onion
½ oz.
fresh Italian parsley
½ oz.
fresh cilantro
½ tsp.
dried oregano
1 clove
garlic
1
jalapeño pepper, stemmed and seeded
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
- kosher salt and fresh ground Kowalski's Black Peppercorns, to taste
1 cup
basmati rice
Directions
- Cook rice on the stovetop according to pkg. directions or in a rice cooker according to manufacturer’s instructions; when rice is done, fluff with a fork.
- While rice cooks, combine combine first 6 ingredients (through jalapeño) in a food processor; blend until smooth. Slowly drizzle in oil through an oil spout until mixture is glossy, very smooth and coats a metal spoon without running off quickly.
- Stir lime juice into chimichurri; season with salt and pepper to taste.
- Toss warm rice with chimichurri; serve immediately.
Tasty Tips:
- You can substitute another medium- to long-grain rice or brown rice in this recipe. Try other grains and blends as well.
- You can also use frozen rice; prepare it according to pkg. directions before adding oil and other mix-ins.
- If desired, you can use gluten-free chicken or vegetable broth to cook the rice instead of water. You can also try mixtures of stock and water.
