Cilantro

Cilantro, or Mexican coriander, is an herb with wide delicate lacy green leaves and a pungent flavor.   The herb is available year-round.  It is very low in calories and contains no cholesterol.  Its deep-green leaves possess good amounts of antioxidants, essential oils, vitamins and dietary fiber that help in reducing LDL and rising HDL. 

All parts of the plant are edible, but the fresh leaves and dried seeds are commonly used in cooking.  Look for a bunch with unwilted leaves in medium green.  Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days.  When preparing, wash and pat dry the leaves before using. Use in avocado, chicken, fish, lamb, lentils, mayonnaise, peppers, pork, rice, salads and salsas.

Cilantro Lime Rice

2C water
1T butter
1C long-grain white rice
1tsp lime zest
2T fresh lime juice
1/2C chopped cilantro

Bring water to a boil, stir the butter and rice into the water.  Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.  Stir the lime zest, lime juice and cilantro into the cooked rice just before serving.