Get Your Whole Grains In: Chimichurri Rice

     When people turn 30 it usually goes one of two ways - they either have a mini crisis because they can't fathom that their 20's are over, or they are ready to take on adulthood by the horns. OK - maybe that is a bit of a generalization. A stereotype at best. But there is some truth to it! I recently turned 30 and I'd say I landed somewhere in the middle. I was SO excited to turn 30 (bye bye 20's) and didn't necessarily have a crisis but I made a lot of change happen (because who wants to waste their time doing things they don't care about anyway). I moved into a new apartment in a new neighborhood, quit my job to pursue my dreams, and decided to take better care of myself and my health. After all, I'm not getting younger. 
     I'm stretching and meditating *almost* daily. I'm being good about being less negative and having more gratitude in my life. I'm trying to sleep at least 7 hours a night. I've already cut back on/virtually eliminated gluten because it is inflammatory for me. I eat significantly less dairy because, well, same. I eat way more vegetables. And now I'm trying to really get some whole grain balance in there.

     I've never been someone who can eat rice plain. Even as a kid I had to have sauce or spices or something. This has very much carried into my adulthood. I just love flavor! So as I sat assessing this week's goods from Misfits Market (click here for up to 30% off your first box), knowing I wanted to eat the brown rice in my cabinet, it just seemed to make sense to use the carrot greens to make some chimichurri rice. And yes - the green leafy tops on carrots are totally edible! If that freaks you out or you simply don't have any, parsley works for this recipe too (and really is the more traditional ingredient).
     I made this rice alongside one of my roommates, Clara, who just so happens to be from Argentina (as is chimichurri). She had some when it was done and I got her seal of approval! My boyfriend, Zach, came over for dinner where he devoured what I swear was at least a full bowl's worth in addition to the sauteed greens and baked eggplant I made. Needless to say, I went to bed with a full belly and happy heart, all while making sure I got my whole grains in. Because, you know...30.

Chimichurri Rice
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Yields: about 3 cups cooked

You Will Need:
for the chimichurri

• 1/4 cup carrot greens or parsley, minced
• 1-2 garlic cloves, minced
• 1/4 tsp dried oregano
• 1/4 tsp red chili flakes
• 1/4 cup extra virgin olive oil
• 1 TBS red wine vinegar
• salt and pepper, to taste

for the rice

• ​1 cup brown basmati rice
• 2 cups water, lightly salted

1. In a small bowl, combine all of the chimichurri ingredients. Stir until thoroughly mixed. Taste to determine how much salt and pepper to add to your liking (roughly 1/4 tsp each). Set aside at room temp to let flavors combine as the rice cooks.
2. In a medium sized pot, bring water with a few dashes of salt to a boil. Once boiling, pour in rice, stir, and lower to a simmer. Cover and let cook for 20-25 minutes, until all water is absorbed. Turn off heat and let sit for 5 minutes.
3. Fluff rice with a fork. Pour in chimichurri sauce and stir to combine. Let sit, covered, for an additional 3-5 minutes. Serve warm and enjoy!