1 cup long-grain rice or basmati rice, brown or white
2 cups water
2 teaspoons unrefined olive oil, coconut oil or unsalted butter
1 clove garlic, crushed
1 teaspoon sea salt
juice of ½ lime
3 Tablespoons chopped fresh cilantro (chop, then measure)
2 teaspoons unrefined olive oil
Instructions
If you have time, soak the rice in a bowl with lots of water to cover. Allow to sit at room temperature for 1-8 hours. Drain. If you're not sure why you should soak your rice, read this post on arsenic and rice.
In a small saucepan, add drained rice, 2 cups water, 2 teaspoons oil or butter, garlic and salt. Bring to a boil, lower to a simmer and cook covered for 15 minutes for white rice or 45 minutes for brown rice. (If you didn’t have a chance to soak your rice, cook another few minutes.) Turn off the heat and allow to sit covered for an additional 5 minutes.
In your serving bowl, combine lime juice, cilantro, remaining 2 teaspoons oil and cooked rice. Toss to combine.
Recipe by Pamela Salzman at https://pamelasalzman.com/cilantro-lime-rice-and-an-unexpected-rice-and-bean-burrito-bowl/