3/22/12  Cilantro is ready!

Cilantro

Pronounced [sih-LAHN-troh] this member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant.

Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.

Medicinal Uses

Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. A poultice of Coriander seed can be applied externally to relieve painful joints and rheumatism. Once source (Herbs & Herb Gardening by Jessica Houdret) said the seeds can be mixed with violets for a remedy for a hangover.

The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Coriander seeds is considered to have cholesterol lowering properties.

Culinary Uses

In the Middle East the Cilantro leaves are used in pickles, curries, and chutneys. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes. The coriander seeds are used in sweets, breads, cakes and to flavor liqueurs.

Cilantro-Lime Rice

Ingredients

• 1 cup long grain brown rice
• 2 cups vegetable broth
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• salt to taste

Directions

1. Bring the rice, water, and vegetable broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

Nutritional Information 

Amount Per Serving  Calories: 115 | Total Fat: 0.3g | Cholesterol: < 1mg