19
Angus Fergusson
1 cup basmati rice
3/4 cup packed parsley
1/2 cup packed cilantro
1/4 cup packed mint
1 garlic clove
2 tbsp olive oil
1/4 tsp salt
lime juice, from 1 lime
Cook rice according to package directions, omitting salt and butter, about 20 min.
Whirl parsley, cilantro, mint, garlic, olive oil and salt in a food processor until puréed.
Stir rice with herb purée and lime juice just before serving. Serve with Juicy pork carnitas and Mexican Crema.
Calories 158, Protein 3g, Carbohydrates 26g, Fat 5g, Fibre 1g, Sodium 102mg.