Cilantro Rice



A guest post from our customer Holly

Cilantro Rice

As rice goes, there is nothing tastier than cilantro rice. It adds a beautiful flavor to otherwise plain rice, and is also a good use of Brewers Organics produce! This recipe calls for use of the entire bunch of cilantro, stems and all! You only have to remove the leaves from a small handful of the cilantro to save as a topping for the rice and tacos.

1 tbsp olive oil
1 large bunch of fresh cilantro
2 cups white rice
3 3/4 cups water

In a medium size pot, olive oil on high. Add rice and stir, coating rice entirely. Cook until rice becomes opaque, just a few minutes, then reduce heat to medium.

Add water and all but 1 handful cilantro (stems included) to blender. Set the other small handful aside. Blend thoroughly. In pot, turn heat back up to high and add blended cilantro water to rice ~ 4 cups. Bring to a boil and then cover and reduce heat to a simmer. Cook until done, about 20 minutes. Remove cover and fluff with a fork.

Remove stems from remaining handful of cilantro and use leaves to garnish rice and tacos. Enjoy!

Fish Tacos with Mexican Coleslaw, Chipotle Mayo and Cilantro Garlic Mayo


A guest post from Holly:

We wanted to make fish tacos in order to creatively use food from our Brewers Organics delivery (cabbage, cilantro, scallion and carrots) and that is exactly what we did! This recipe is recommended for shrimp, soft-shell crab or clams, but we used tilapia and lake perch.


fish tacos

Seafood Tempura

½ lb tilapia filet, cut into ~2 ½  inch pieces

½ lb lake perch, cut into ~2 ½ inch pieces

¾ cup all-purpose flour

6 tablespoons organic fine cornmeal

½ tsp kosher salt

Freshly ground black pepper to taste

1 egg

1 tsp minced garlic

1 tbsp minced scallion

6 tbsp water

½ cup beer

oil for deep frying

Cut the fish into pieces and pat dry.  Whisk together the flour, cornmeal, salt and pepper.  In a separate bowl, whisk together the egg, garlic, scallion, water and beer, then combine with flour mixture.  Let the batter sit for 20 minutes.  To deep fry, bring 3 inches of oil to 370 degrees F in a large pot.  Dip the seafood into the batter and drop into the hot oil.  Cook for about 3 minutes.  Work in batches and make sure oil comes back up to temperature before adding more seafood.

Mexican Coleslaw

Use ¼ of a head of red cabbage and ¼ of a head of green cabbage – thinly sliced

½ small sweet onion – thinly sliced

1 carrot – grated

½ bunch cilantro – coarsely chopped

½ tsp white wine vinegar

½ adobo seasoning to taste

½ tsp olive oil

Combine ingredients and toss

Chipotle Mayo

½ cup organic mayo plus 1 tbsp

1 tbsp El Pato (salsa de jalapeno) (green can)

½ tsp chipotle powder

Blend and use as a topping on tacos

 Cilantro Garlic Mayo

½ cup organic mayo + 1 tbsp

½ bunch cilantro – chopped very fine

2 medium cloves garlic – chopped very fine

Serve as a dipping sauce for pieces of fried fish, or make some sweet potato fries (frozen)!

Cilantro Lemon Tuna Salad

A guest post from Katie:
A delicious twist on a classic and easy lunch or snack. Like most recipes we make, they are largely impacted by what is available in my fridge, and this week I had cilantro from our previous Brewers Organics delivery! My husband snuck in some cilantro when I wasn’t looking and I was pleasantly surprised by the combination! He substituted the cilantro for what I usually use; celery for a bit of green and refreshing zing.


Cilantro Lemon Tuna Salad

2 cans of white tuna in water

1 tbsp of mayo (or light-mayo)

1 lemon (cut & squeezed)

1/4 cup of chopped cilantro

salt & pepper to taste


In a large bowl, mix the tuna and lemon juice. I usually mix the lemon juice in first to let the tuna absorb the favor. If you’re not a huge fan of the refreshing taste it gives, you can do 1/2 a squeezed lemon at first and add to taste.

Mix in your mayo slowly, this can also be to taste and texture. If you’d like a dryer tuna salad, this will be just enough, otherwise add a little bit for a creamier texture.

Add in your chopped cilantro and mix well.  For an extra refreshing crunch, add in a bit of celery.

Serve with crackers or as a sandwich & enjoy!