This Rice With Lemongrass & Green Onion is a vibrant, aromatic side dish that elevates simple grains into something special. The turmeric lends a warm, golden hue and earthy depth, while the lemongrass infuses the rice with a bright, citrusy fragrance without overpowering the delicate flavor of the grains. Sautéing the rice before simmering ensures each kernel remains distinct and fluffy. Finished with a quick toss in warm oil with fresh green onions, this dish offers a pleasant texture contrast and a fresh, sharp finish. It pairs beautifully with stir-fries, curries, or grilled proteins, making it a versatile addition to any weeknight dinner or festive spread. Simple, vegan, and deeply satisfying.
Rice With Lemongrass & Green Onion
Description
This Rice With Lemongrass & Green Onion is a vibrant, aromatic side dish that elevates simple grains into something special. The turmeric lends a warm, golden hue and earthy depth, while the lemongrass infuses the rice with a bright, citrusy fragrance without overpowering the delicate flavor of the grains. Sautéing the rice before simmering ensures each kernel remains distinct and fluffy. Finished with a quick toss in warm oil with fresh green onions, this dish offers a pleasant texture contrast and a fresh, sharp finish. It pairs beautifully with stir-fries, curries, or grilled proteins, making it a versatile addition to any weeknight dinner or festive spread. Simple, vegan, and deeply satisfying.Ingredients
Directions
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Peel the outer layers from the lemongrass stalks and cut them into 2-inch pieces.
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Heat 1 1/2 tablespoons of vegetable oil in a heavy medium saucepan over medium heat.
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Add the chopped onion and turmeric to the pan; sauté for 5 minutes until softened.
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Stir in the rice and cook for 1-2 minutes to toast slightly.
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Pour in the water and add the lemongrass pieces and 1/2 teaspoon salt.
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Bring the mixture to a simmer, then cover the saucepan.
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Reduce heat to medium-low and simmer until the rice is tender and liquid is absorbed, about 18 minutes.
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Remove from heat and let stand covered for 10 minutes to steam.
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Discard the lemongrass pieces.
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Heat the remaining 1/2 tablespoon oil in a large skillet over medium heat.
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Add the chopped green onion and sauté for 1 minute.
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Add the cooked rice to the skillet and stir until heated through.
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Season with additional salt to taste and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 175.8kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 3.3mg1%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 2.4g10%
- Sugars 2.9g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lemongrass can be tough to find fresh; if unavailable, you can substitute 1-2 teaspoons of dried lemongrass powder or 1 tablespoon of lime zest for a similar citrusy note.
For best results, use long-grain white rice such as Basmati or Jasmine to ensure the grains stay separate and fluffy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet with a splash of water to restore moisture.
This dish is naturally vegan. Ensure your vegetable oil is suitable for your dietary needs.
