Brown Rice With Lime And Lemon Grass

Recipe By:
Michael
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

A Thai recipe made of brown rice with lime and lemon grass.
 

Ingredients

  • 2 limes
  • 1 lemon grass stalk
  • 225g/8 ounces/generous 1 cup brown long grain rice
  • 15ml/l tablespoon olive oil
  • 1 onion, chopped
  • 2.5cm/l in piece fresh root ginger, peeled and finely chopped
  • 7.5ml/l 1/2 teaspoon coriander seeds
  • 7.5ml/1 1/2 teaspoon cumin seeds
  • 750ml/l 1/4 pints/3 cups vegetable stock
  • 60ml/4 tablespoon chopped fresh coriander (cilantro)
  • Spring onion (scallion) green and toasted coconut strips, to garnish
  • Lime wedges, to serve
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Directions

  1. 1. Pare the limes, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith.
  2. 2. Set the rind aside. Finely chop the lower portion of the lemon grass stalk and set it aside.
  3. 3. Rinse the rice in plenty of cold water until the water runs clear. Tip it into a sieve and drain thoroughly.
  4. 4. Heat the oil in a large pan. Add the onion, ginger, coriander and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes.
  5. 5. Add the rice to the pan and cook, stirring constantly, for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan.
  6. 6. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and cook for 3-5 minutes more. Remove from the heat.
  7. 7. Stir in the fresh coriander, fluff up the rice grains with a fork, cover the pan and leave to stand for 10 minutes. Transfer to a warmed dish, garnish with spring onion green and toasted coconut strips, and serve with lime wedges.