Cilantro Lime Rice
If rice is part of the dinner menu, make extra. Its nice to have prepared rice in the refrigerator for a quick lunch (rice bowl with chicken and wok vegetables). Cilantro lime rice is fresh, quick and easy, and packed full of flavor.
- 1 shallot – diced
- olive oil – enough
- 1 1/2 cup basmati rice – uncooked
- 1 lime – zest and juice
- fresh cilantro – chopped
Heat a dutch oven, add a drizzle of olive oil. Sauté shallots on low heat 1 – 2 minutes. Add uncooked rice and stir to coat 1-2 minutes. Add 3 cups of water, season with salt, bring to a boil, reduce heat and simmer, covered, 15-20 minutes, or until the water is absorbed and the rice is tender. Add zest of 1 lime, squeeze of lime juice, and chopped fresh cilantro to taste. Fluff with a fork to incorporate. Serve as a side dish or with tacos.
Tacos with Miso Sauce
- 12 corn tortillas (2 per taco)
- Rotisserie chicken breast – sliced
- 1 red bell pepper – chopped
- Napa cabbage – sliced (large handful)
- Carrot ribbons to garnish
- Lime cilantro rice
Preheat oven to 350 degrees. Heat a wok on medium high and add a drizzle of olive oil. Sauté red bell pepper 3-4 minutes until soft. Add cabbage and chicken and cook to heat through. Pour miso sauce over and incorporate. Place corn tortillas directly on the oven rack and heat 5 – 7 minutes. Plate: starting with 2 tortillas, a heaping spoonful of cilantro lime rice, chicken and vegetables in miso sauce, and garnish with raw carrot ribbons (use a vegetable peeler to shave ribbons). Inspired by Yotam Ottolenghi.
Miso Sauce
- 2 tpsp mirin
- 2 tbsp maple syrup
- 2 tbsp miso
- 2 tbsp soy sauce (Tamari)
- 1 piece fresh ginger – peeled and grated
- 1 clove garlic – peeled and fine chopped
- 1 lime – 2 tbsp freshly squeezed juice
Combine all ingredients.
