3 Uses For Leftover Fresh Cilantro

Why do I always feel like I’m throwing away dead herbs from the back of my fridge? Enough with that.

Let’s start with cilantro. 

Try sprinkling chopped cilantro into cooked rice for a flavorful side dish or base. Another quick idea? Make a simple creamy cilantro dressing sauce that enhances salads, wraps to bowls… you name it.

And then if you want to blaze through a full bunch of cilantro, scroll down to the bottom for one of my all-time favorite soup recipes; A Persian Inspired Beans and Greens Recipe that is equally nourishing as it is refreshing.

• Cilantro Lime Rice

  Ingredients:

  Juice of 1 lime Juice of one lime (about 1 Tablespoon)

  1 Tablespoon olive oil (optional)

  1/4 cup fresh cilantro, chopped

  2 cups cooked rice

  Instructions:

  Stir in the lime juice, optional olive oil, and chopped cilantro into warm cooked rice. Salt to taste and serve with stewed beans, roasted vegetables or other favorite latin dishes.

• Creamy Cilantro Dressing

  Ingredients:

  1/4 cup plain yogurt

  1 Tablespoon olive oil

  1 teaspoons maple syrup

  Juice of one lime (about 1 Tablespoon)

  Zest of 1 lime

  ½ cup packed fresh cilantro, very finely chopped

  1-3 Tablespoons water

  Salt to taste

  Instructions: Measure and whisk together ingredients in a small bowl, adding water gradually until you achieve desired consistency. Use on salads, grain bowls, or wraps.

• Persian-Inspired Beans and Greens Soup

  Prep to table: 35 minutes | Serves: 4 to 6

  3 tablespoons olive oil

  1 medium yellow onion, finely chopped

  4 garlic cloves

  ½ teaspoon ground turmeric

  1 teaspoon salt, plus more to taste

  1 can (15-ounce) any white bean, drained and rinsed

  1 cup dried lentils, rinsed

  1 teaspoon dried dill

  6 cups vegetable broth

  1 bunch fresh cilantro, chopped

  4 cups chopped fresh spinach

  ¼ teaspoon cayenne pepper

  Serving suggestion

  Chopped fresh chives

  Chopped roasted hazelnuts

  Plain Greek yogurt

  Sauté the olive oil and onion in a large soup pot over medium heat until the onion is fragrant and soft, about 3 to 4 minutes. Add the garlic, turmeric, and salt and sauté for 1 more minute.

  Stir in the white beans, lentils, dill, and vegetable broth, making sure nothing gets stuck to the bottom of the pot, and bring to a boil. Reduce the heat and simmer for 10 minutes.

  Add the cilantro, spinach, and cayenne pepper and simmer for 10 to 15 minutes. Season with salt and black pepper, to taste.

  Serve with a sprinkling of fresh chives and chopped hazelnuts, and a generous dollop of plain yogurt.

  Easy ingredient swaps

  Swiss chard, arugula, collard greens, or kale for the spinach

  Any roasted nuts for the hazelnuts

  Original recipe taken from The One & Done Cookbook: 87+ Plant-Based Dinners For Easy Weeknight Cooking