Cilantro and Garlic Carrot Rice.

Cilantro and Garlic Carrot Rice isn't just for cilantro lovers. Because I know that not everyone loves cilantro as much as we do, but keep reading, because I have a fix for that...love it or leave it, this is still one easy side dish to make and serve!

Cilantro is not everyone's favorite herb. 

But keep reading this recipe just the same, because the best part of this throw it together and forget it side dish is how fast and easy it is. Tossing in the cilantro at the end is how I like it. But if you are not a cilantro fan, I would like to suggest you throw in a handful of chopped fresh spinach. Or fresh minced parsley. Something green is the goal for a lovely to look at side dish that is also delicious.

We actually have quite a few recipes calling for cilantro, here at Scratch Made Food. 

From side dishes to pickles and on to main dish recipes. However we too have a family member that does not like cilantro, so I really do understand! For some recipes only cilantro will do. But for this easy side dish, you really can substitute some chopped fresh spinach or parsley for eye appeal and you will still have a great side dish. 

What are some ways to use Cilantro and Garlic Carrot Rice?

Pretty much anything you want! Think of this recipe as your homemade version of Rice-A-Roni, that well known rice side dish in a box. And just like the boxed rice mix, you can serve this with just about anything. But this will be homemade as well as made with whole foods. And while it makes a nice side dish, to go along with a meat main dish, we enjoyed it under meat and gravy for tonight's dinner. Plus a Cilantro Garlic Carrot Rice would be a great start to fried rice! Or homemade burrito bowls. 

Some additional thoughts on this recipe:

We like the flavor bursts of the whole leaves in the rice. But you may chop the cilantro leaves, if desired. 

Garlic is completely personal, by all means, use more if desired. 

Not a cilantro fan? Sub in some chopped spinach or parsley.

Ingredients needed for this recipe:

• package of Carrot Brown Rice
• avocado oil
• garlic
• cilantro
• salt and fresh ground pepper

You will also need the following:

• large skillet
• kitchen spoon
• measuring cup
• measuring spoon
• kitchen knife
• cutting board

Now we are ready to begin!

Cilantro and Garlic Carrot Rice

by the seat of my pants

1 package Carrot Brown Rice, thawed

1 to 2 cloves garlic, minced

1 T avocado oil

1 cup of cilantro leaves

salt and fresh ground pepper to taste

Remove the leaves from the cilantro until you have 1 cup of loosely packed leaves, set aside until needed. 

Mince the garlic and add to the skillet along with the avocado oil. Heat over medium heat to sauté the garlic, do not brown. 

Put the thawed Carrot Brown Rice into the skillet spreading evenly over the garlic. Add 1 to 2 tablespoons of water, and cover with a lid. 

Let the rice steam until hot. Carefully remove the hot steamy lid. 

Remove the lid, season with the salt and pepper, then top with the cilantro leaves, toss gently and serve. 

Storage options for Cilantro and Garlic Carrot Rice. Store covered in the refrigerator for up to three days. However as with all dished using fresh cilantro, do expect a loss of cilantro flavor when reheated. I do not recommend refreezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Cilantro and Garlic Carrot Rice has been included below. 

You may also enjoy: 

Cilantro Brown Rice and Red Potatoes. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Cilantro and Garlic Carrot Rice

by the seat of my pants

1 package Carrot Brown Rice, thawed

1 to 2 cloves garlic, minced

1 T avocado oil

1 cup of cilantro leaves

salt and fresh ground pepper to taste

Remove the leaves from the cilantro until you have 1 cup of loosely packed leaves, set aside until needed. 

Mince the garlic and add to the skillet along with the avocado oil. Heat over medium heat to sauté the garlic, do not brown. 

Put the thawed Carrot Brown Rice into the skillet spreading evenly over the garlic. Add 1 to 2 tablespoons of water, and cover with a lid. 

Let the rice steam until hot. Carefully remove the hot steamy lid. 

Remove the lid, season with the salt and pepper, then top with the cilantro leaves, toss gently and serve. 

Storage options for Cilantro and Garlic Carrot Rice. Store covered in the refrigerator for up to three days. However as with all dished using fresh cilantro, do expect a loss of cilantro flavor when reheated. I do not recommend refreezing this dish. 

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