How to Make Cinco de Mayo Rice Salad
Healthy Cilantro Turns Leftover Rice into a Full-Flavored Dish
Apr 25, 2009
Cilantro –also known as fresh coriander, Mexican parsley and Chinese parsley-- is a member of the carrot family. It’s easy to grow, full of flavor and both the leaves and seed (coriander) have been used since ancient times as a medicine and even an aphrodisiac. One might speculate that someone started the aphrodisiac rumor as the ultimate “It’s good for you” argument to make someone take their medicine.
Cilantro in History
Early mention of cilantro is found in ancient Sanskrit texts and in the Medical Papyrus of Thebes written in 1552 BCE. It grew in the hanging gardens of Babylon and appears in the Old Testament book of Exodus. Hebrews used cilantro root as the bitter herb at Passover. Romans mixed it with cumin and vinegar as a preservative. The Romans are also credited with spreading its use further into Asia. The Chinese began using it in recipes for aphrodisiacs during the Han dynasty (207-200 BCE). Scheherazade, in one of her stories collect in The Thousand and One Arabian Nights, tells of a merchant who had been childless for 40 years and but was cured by a love potion that included coriander. Spanish conquistadors introduced cilantro to Peru and Mexico.
Health Benefits of Cilantro
Among the many health benefits claimed for cilantro, it is thought to have natural chelating properties that help remove mercury and other heavy metals from the body.
NutritionData.com rates cilantro as a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
How to Grow Your Own Cilantro
Very few recipes call for a whole bunch of cilantro. Growing it yourself prevents that waste and allows you to be sure of an organic herb. Coriander grows fast from seed to 12-24 inches tall, perfect for growing in pots. Simply pick or trim fresh leaves of whole stalks as required. To encourange more foliage, pinch off the seed heads when they appear, or harvest and dry the seeds for next year’s crop.
Add Cilantro to Your Diet
Here’s a recipe for cilantro lovers. Not everyone is. Parsley could substitute, but for South-of-the-Border flavor, cilantro is the flavorite. The red, white and green colors are perfect for your Cinco de Mayo celebration.
The cheese makes this salad substantial enough to be a one-dish meal, but it also shines as an accompaniment for carne asada or barbecued chicken with lemon and garlic. Monterey Jack or Pepper Jack could be used in place of the cheddar. Mexican Cotija cheese would make the dish even more authentic.
This salad loves to be made up ahead and travels well for picnics or potlucks. This is one of those wonderful make-ahead dishes that actually tastes better the next day.
Cinco de Mayo Rice Salad
Serves: 6 as a side dish, 4 as a main course
Ingredients:
- 3 cups cooked rice
- 1 small red onion
- 1 sweet red pepper
- ½ cup jalapeno pepper slices, halved
- 1 cup cilantro leaves, coarsely chopped and loosely packed
- ¼ pound extra sharp white cheddar cheese, grated (about 1 cup)
- 1 tsp ground cumin
- 1 tsp sea salt (or to taste)
- juice of 2 limes
- ½ cup olive oil
Method:
- In a large bowl, mix the rice with the vegetable items and cheese.
- In a separate small bowl, mix the spices with the olive oil and lime juice. Pour over the rice mixture and toss.
- Let the flavors mingle and marry for at least 30 minutes before serving.
You may also be interested in the recipe for Cilantro Chutney to serve with Pakora,
Another great dish for Cinco de Mayo would be Arroz con Pollo - Saffron Rice with Chicken.
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