Cilantro doesn’t grow well in hot weather so I have been purchasing it all summer. I like to always have it on hand, and since it either gets used up or is no longer fresh by the time I visit the store again cilantro never gets crossed off the shopping list.
Now that the summer gardening season is over and the days are getting shorter volunteer coriander plants are popping up in the garden. I decided to make a rice dish with cilantro as one of the flavor components.
To cooked brown rice I added cilantro, lime zest, blanched spinach, green onion, kefir lime leaf powder*, spinach powder* and roasted jalapeños.
*I had purchased a bag of fresh kefir lime leaves and since they would only be used occasionally and would spoil before they could be used, I dried them and ground them into powder.
*There was an abundance of spinach in the garden this spring and rather than let it go to waste I tossed some into the dehydrator and ground the dried leaves into powder. I have done the same with kale, stinging nettle leaves, curry leaves, jalapeños etc. The powders can be added to soups and other dishes for color, flavoring and nutrition.
I added black beans but resisted the urge to use cumin seeds and corn in this dish (I did add them later when using the leftovers).
When everything was well heated I added more cilantro and the juice of the lime I had zested. I may not always mention it but adjusting seasoning with salt is a given with anything I make.
With apologies to my vegan friends, I couldn’t resist throwing some cheese on top.
Then came leftovers day. I toasted lightly crushed cumin seeds in a hot pan with oil, tossed in some corn, a dab of red chili paste and the leftover cilantro/ lime/jalapeño rice and black beans.
I also used up the leftover Fennel, Carrot & Celery Sauce by adding it along with crumbled feta to cooked cauliflower.