Chimichurri Sauce and Zucchini Brown Rice

While out for dinner one night, Garrett and I tried a new dish that had this amazing sauce poured all over it. When we asked the waiter what it was, he told us it was Chimichurri Sauce, a traditional Argentinian sauce. For months I’ve talked about recreating it and I finally got about to it this weekend.

I served it up over chicken with Zucchini Brown Rice on the side. It was fantastic and I’m looking forward to trying it on other foods too. I think it would be great on steak or chorizo sausages, or even as a marinade. Both the Chimichurri Sauce and Zucchini Brown Rice are super flavorful dishes that I’ll be sure to be making again.

Chimichurri Sauce

Everyone has their own preference of what they put into it, whether it is more garlic, trading some of the parsley for cilantro or even adding in fresh tomatoes. Experiment with what works best for you!

What you’ll need

2 cups Fresh Italian Parsley, packed
1/4 cup Fresh Oregano Leaves
2 cloves Garlic, peeled
2 tbsp Onion, chopped
1/2 cup Olive Oil
1/3 cup Red Wine Vinegar
1 tbsp Lime Juice
3/4 tsp Dried Red Pepper Flakes
1/2 tsp Salt

  

Puree the garlic and onion in a food processor. Add the parsley, oregano, oil, vinegar, lime juice and spices, and pulse briefly until the herbs are just finely chopped. Transfer to a bowl. Cover and let stand at room temperature. This can be made 2 hours ahead.

Serve over grilled steak or chicken.

Printable Version

Zucchini Brown Rice

What you’ll need:
1 medium Zucchini, diced
1 tbsp Olive Oil
1 tsp Dried Basil
2 cloves Garlic, minced
1 cup Brown Rice
1-1/2 cup Chicken Stock (or water mixed with bouillon)
1/2 cup Dry White Wine
1 Bay Leaf
1/2 tsp Salt

Saute zucchini and garlic in oil, then remove from the the pan and set aside. 

 Add the rice to the pan and stir to coat all the grains.

Add in chicken stock, wine, bay leaf and salt, bringing to a boil.

Return the zucchini to the pan. Cover and let simmer until the rice is tender, about 20 minutes.

This makes about 6 servings. Its great on its own or with a bit of Chimichurri Sauce on it.

Printable Version

This was a wonderfully flavourful dinner that had us both going back for seconds. I’m sure we’ll be making this again.

The leftovers were also delicious made into a cold wrap the next day.

I simply layered in a bit of the Zucchini Brown Rice on a whole wheat wrap, followed by Chimicurri Sauce and lastly diced chicken. I think this also would have been great with some lettuce, diced tomatoes or alpha sprouts added in.