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(A lovely, soft,
fluffy rice dish, perfumed with fresh lemon grass.)
Servers - 4
Ingredients:
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1 piece of lemon grass
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2 limes
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1 cup brown basmati rice
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1 inch piece of ginger,
chopped
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1 tsp coriander seeds
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1 tsp cumin seeds
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3 cups vegetable stock
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1tbsp olive oil
- 1 onion chopped
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4 tbsp fresh chopped
coriander and lime wedges, to serve
Preparation:
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Finely chop the lemon grass.
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2) Remove the zest (skin)
from the limes using zester or fine grater.
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3) Rinse the rice in plenty
of cold water until the water runs clear. Drain through a sieve.
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Heat the oil in a large pan
and add the onion, spices, lemon grass and lime zest and cook
gently for 2-3 minutes/
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Add the rice and cook for
another minute, then add stock and bring to boil. Reduce the
heat to a very low and cover the pan. Cook gently for 30 minutes
then check the rice. If it is still crunchy, cover the pan again
and leave for further 3-5 minutes. Remove from the heat.
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Stir in the fresh coriander,
fluff up the grains, cover and leave for 10 minutes. Serve with
lime wedges.
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