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leftover cilantro and scallions

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Please help. I have too much leftover cilantro and scallions, and I'm not sure what to do with it all. Any suggestions?

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  1. I recently had a lot of herbs - cilantro, mint, chives, basil - as well as some scallions, and made a "Vietnamese" noodle dish - cooked flat rice noodles in chicken broth that I'd doctored up with some scallions (simmered) - then tossed the noodles with the herbs and added some broth. I did have some leftover pork that I'd cooked to fill summer rolls, but I think it would be almost as good with out. Squeezed some lime juice on top. I think it would be good with just cilantro and scallions. I also sprinkled some chopped roasted peanuts on top.

     
    1. My hubby made this earlier this week and it was excellent:
      http://www.epicurious.com/recipes/foo...

      I also LOVE Jamie Oliver's homemade green curry:
      http://www.foodnetwork.com/recipes/ja...

      Happy cooking!

      1. make cilantro pesto or hummus with cilantro and the scallions

        1. corn salsa: grilled or cooked corn, shucked, avocado, lime, cilantro, scallion, tomatoes, serrano or jalepenos; or

          chicken or shrimp quesadillas with avocado, scallion, serrano peppers, lime, cilantro and shredded cheese.

          1. oh, you could also make cilantro rice

            2 Replies
            1. re: pescatarian

              Blend with some canola or olive oil

              1. re: pescatarian

                Yep, was going to suggest Robert Lauriston's great recipe for Cilantro Rice on this board...only problem might be the fresh jalapeno in it if you're concerned about the salmonella updates. But that's one of our favorite rice dishes ever!

              2. See below. Take EVOO, add garlic & misc herbs/aromatics (cilantro & scallions would work great!). Form chevre into a log, harden in fridge for an hour, cut into buttons, place into the evoo mixture. Serve on crackers.

                http://www.chowhound.com/topics/541932

                1. Make a variation of a Chinese condiment that goes great with any meat, fish, poultry, dumplings or Dim Sum.

                  Fine chop your cilantro and scallions.....along with some fresh ginger.....fill into a vessel with a tight lid or reusable jar with cover.......add either corn, vegetable or canola oil to cover the top. Add Kosher Salt to your taste. This will last for at least two weeks, but it never lasts that long in our home as it is consumed quickly.

                  If you like spicy, add chilies or red pepper flakes.

                  1 Reply
                  1. re: fourunder

                    i like adding a touch of sesame oil - but if you're going to store it, add the sesame just before using.

                  2. Some cilantro chutney recipes call for both ingredients. Great with Indian food, of course, but also with eggs (scrambled, omelets) and grilled meats.