Chimichurri Rice
Chimichurri rice is a bright and zesty rice dish that hails from Argentina. It's similar to a pilaf, but it's much simpler to make. Serve it with tofu steaks, roasted veggies or as tangy, spicy filling for your favorite vegan burrito.
Ingredients
To Cook The Rice
- 1 ½ cups long-grain rice
- 2 tablespoons olive oil for sautéing
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 ½ cups vegetable broth
Chimichurri Sauce
- ½ cup fresh parsley finely chopped
- 3 cloves garlic minced
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil for chimichurri
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
- In a sieve or colander, wash the rice thoroughly. Drain, and set aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and sauté until the onion becomes translucent - about 5 minutes. Add the garlic and sauté for 1 more minute, or until the garlic is fragrant.
- Add the rinsed rice to the skillet and toast it for a 3 minutes, stirring frequently, until the rice grains are coated in the oil and slightly toasted.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the skillet, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat, take the lid off the pan, and cover it with a clean tea towel. Let it sit covered for 5 minutes.
- In the meantime, prepare the chimichurri sauce. In the bowl of a food processor, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, 2 tablespoons of olive oil, dried oregano, red pepper flakes, salt, and pepper. Blitz well until all the ingredients are evenly combined. Note: You could also use a bullet blender or simply chop the herbs finely with a sharp knife.
- Once the rice has rested for 5 minutes, fluff it with a fork to separate the grains.
- Pour the prepared chimichurri sauce over the cooked rice. Gently fold the sauce into the rice until it is evenly distributed.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes according to your preference.
- Serve chimichurri rice as a side dish, or as a base for your favorite protein or vegetables.
Notes
Refrigerator Storage:
- Allow the chimichurri rice to cool down to room temperature before storing.
- Transfer the rice to an airtight container or sealable plastic bag.
- Place the container or bag in the refrigerator.
- The leftover chimichurri rice can be stored in the refrigerator for up to 3-4 days.
- When ready to eat, reheat the rice in the microwave or on the stovetop until heated through.
- Allow the chimichurri rice to cool down to room temperature before storing.
- Transfer the rice to a freezer-safe container or freezer bag.
- Ensure the container or bag is sealed tightly to prevent freezer burn.
- Label the container or bag with the date of freezing for reference.
- The leftover chimichurri rice can be stored in the freezer for up to 3 months.
- When ready to use, thaw the frozen chimichurri rice in the refrigerator overnight.
- Reheat the thawed rice in the microwave or on the stovetop until heated through, adding a splash of water or vegetable broth to moisten if necessary.
Nutrition
Calories: 203kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 544IUVitamin C: 7mgCalcium: 22mgIron: 1mg
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