Emerald rice – a detailed recipe for cooking. The author of the recipe – Ingrid Hoffmann chef, host, producer 
Time: 17 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. ready long grain white rice
- 2 tbsp. l melted butter
- 1/4 Art. finely chopped fresh cilantro leaves
- 1/4 Art. finely chopped parsley leaves
- 1/2 tsp lime zest
- 1/4 Art. finely grated parmesan
- Salt and ground black pepper
Recipes with similar ingredients: rice, lime zest, Parmesan cheese, parsley, cilantro
Recipe preparation:
- Preheat the grill in the oven to a high temperature. rice in the microwave until it is completely warmed up. Put rice in heat-resistant glass or ceramic dishes, casseroli, and mix with melted butter, chopped cilantro, parsley, lime zest and parmesan. Put the casserole with rice grill for 5-7 minutes, until the cheese is browned. Salt pepper and serve.
