Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1/2 teaspoon of salt
- 1/2 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of chopped fresh oregano
- 3 garlic cloves, minced
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 avocado, sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of sliced red onion
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and transfer it to a medium saucepan. Add 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Cook for 18-20 minutes or until the rice is tender and the water is absorbed.
2. In a small bowl, whisk together the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, black pepper, and salt. Set aside.
3. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the chimichurri sauce and stir until the rice is coated.
4. Divide the rice between two bowls. Top each bowl with sliced avocado, halved cherry tomatoes, sliced red onion, and crumbled feta cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 2 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 42g
- Saturated fat: 7g
- Cholesterol: 15mg
- Sodium: 660mg
- Total carbohydrates: 39g
- Dietary fiber: 7g
- Sugars: 3g
- Protein: 8g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Feta cheese can be substituted with queso fresco or cotija cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the avocado with sliced bell peppers or roasted sweet potatoes.
- Use different herbs in the chimichurri sauce, such as basil or mint.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Make the chimichurri sauce ahead of time and store it in the fridge for up to a week.
- Customize the toppings to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the rice bowl in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice bowl in a shallow bowl or plate.
- Garnish with extra chopped herbs or a drizzle of olive oil.
Garnishes:
- Chopped herbs
- Olive oil
- Sliced avocado
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- A simple green salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or more chimichurri sauce to moisten it.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chimichurri sauce originated in Argentina and is traditionally served with grilled meats.
Flavor profiles:
- The chimichurri sauce is tangy and herbaceous, while the rice provides a neutral base for the toppings to shine.
Serving suggestions:
- Serve the rice bowl as a light lunch or dinner.
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Region: Argentinian