Emerald rice
Votes: 4
Time: 17 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Emerald rice - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups cooked long-grain white rice
- 2 tablespoons melted butter
- 1/4 cup finely chopped fresh cilantro leaves
- 1/4 cup finely chopped parsley leaves
- 1/2 tsp lime zest
- 1/4 tbsp. finely grated parmesan
- Salt and ground black pepper
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Recipes with similar ingredients: rice, lime zest, Parmesan cheese, parsley, cilantro
Cooking the dish according to the recipe:
- Preheat oven grill to high.
Microwave the rice until heated through. Place the rice in a heat-resistant glass or ceramic casserole dish and toss with melted butter, chopped cilantro, parsley, lime zest, and Parmesan cheese.
Place the casserole and rice under the grill for 5-7 minutes, until the cheese is golden brown. Season with salt and pepper and serve.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
Categories:
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