I love cilantro. Everyone in my house loves it too. We can’t get enough of the stuff. But I know it’s a very polarizing herb, and there are a large number of (unfortunate) people who think it tastes like soap. Whatever. That means more for me!
Lately I have taken to buying more than one bunch at a time. If it starts to go bad, I make Cilantro Lime Rice. Just chop up some cilantro and toss it into some rice that you’ve cooked with salt and lime juice. (Do not use the ironically-named “RealLime” stuff – only fresh-squeezed juice, or Nellie & Joe’s Key Lime Juice will do.) This rice is fantastic in burritos, especially with Chipotle Black Beans.
I also puree the cilantro with onions, garlic, other herbs, etc. and freeze it in plastic bags or ice cube trays for a near-instant sofrito.
Like most other fresh herbs, cilantro likes to stay dry. I can keep it for about twice as long if I remove it from the produce bag when I get home, pat it dry, and place it in a plastic container lined with a paper towel. A leftover plastic salad container works well for this.
The most recent recipe I tried, Ginger-Cilantro Rice with Green Onion and Sesame from Kalyn’s Kitchen, was a crowd-pleaser. I should have doubled it because it is great the next day – hot or cold. The sesame oil adds a rich flavor that I always like, and the cilantro is refreshing, as always. I used basmati rice, and veggie broth (of course). I think next time I would add more chopped ginger near the end, to get that spicy sensation of biting into an occasional ginger bit.