Cilantro rice

Whipped up the other night specifically to use some fresh cilantro. Quite tasty. (Well overdue edit — like so many of the recipes I make, this isn’t one I created myself, think it came with the biweekly CSA mailout I get. Whoever first shared this around, thanks!)


· 3 1/2 cups packed cilantro leaves (about 3 ounces)
· 3 medium garlic cloves
· 1 medium serrano chile, halved lengthwise and seeded
· 3 1/3 cups low-sodium chicken broth
· 1 tablespoon vegetable oil
· 1/2 cup minced yellow onion
· 2 cups long-grain white rice
· 1 tablespoon kosher salt


Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.


October mornings in Costa Mesa

There were a couple of classic Bloom County strips featuring Opus and company watching an endless overload of news stories about politics, war, economic doom and more besides, numbly switching off the TV and going out into a field and having a ‘dandelion break.’

That was kinda this weekend for me. And among other things I took this photo. Hope your weekend was recuperative too.