Several years ago, a friend made me a cilantro and rice dish that was made with creme fraiche. I have not been able to duplicate it. I remember her blending the creme and cilantro together in a food processor. Her family was Mexican, and it was something her mother taught her. I've lost touch with her now. Does anyone have anything similar?
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ISO: ISO Cilantro and Rice /creme fraiche recipe
- Thread starter dwavle
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barbara-in-va
Well-known member
I made something along those lines this weekend. It was a cilantro pesto made with cream...
and it was REALLY good. I will post it tonight when I get home. I served it with shrimp over brown rice and we really enjoyed it. I am sure you could sub the creme fraiche for the regular cream.
and it was REALLY good. I will post it tonight when I get home. I served it with shrimp over brown rice and we really enjoyed it. I am sure you could sub the creme fraiche for the regular cream.
barbara-in-va
Well-known member
REC: Cilantro Pesto
2 C fresh cilantro leaves and stems, packed
1/2 C olive oil
2 T heavy cream
2 T fresh lime juice
salt to taste
Process all ingredients together in a food processor until smooth.
Source: Cuisine Weeknight Grilling
Hope this is what you are looking for!
2 C fresh cilantro leaves and stems, packed
1/2 C olive oil
2 T heavy cream
2 T fresh lime juice
salt to taste
Process all ingredients together in a food processor until smooth.
Source: Cuisine Weeknight Grilling
Hope this is what you are looking for!
Rec: Arroz Verde I knew I had something similar to this, took me a while to find it. Could it be
adapted to use the creme fraiche? I just may have to fix this for dinner tonight.
Arroz Verde (Green Rice)
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.
from Fine Cooking #35, pp. 42-45
adapted to use the creme fraiche? I just may have to fix this for dinner tonight.
Arroz Verde (Green Rice)
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.
from Fine Cooking #35, pp. 42-45