Folks often forget that popcorn is a great whole-grain snack, and a hefty serving size has a modest calorie count. Here, a delicious and quick way to snazz up your bowl.
3 tablespoons extra-virgin olive oil, divided
1/3 cup unpopped popcorn
1 teaspoon grated lime rind
1/2 teaspoon dried oregano
1/3 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 garlic clove, grated
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
Est. added sugars 0g
How to Make It
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. Whenpopping slows down, remove pan from heat. Let stand 1 minute or until popping stops.
Combine 2 tablespoons oil, lime rind, oregano, salt, red pepper, and 1 grated garlic clovein a microwave-safe bowl; microwave at HIGH 45 seconds. Drizzle oil mixture over popcorn; toss well to coat. Toss in parsley and cilantro. Serve immediately.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice