This fragrant rice dish is a vibrant side that elevates any meal with its bright, citrusy notes. The long-grain rice is simmered with bruised lemongrass stalks and a hint of turmeric, creating a golden hue and an earthy, aromatic base. Once cooked, the rice is quickly tossed in a hot skillet with fresh green onions and a touch of oil, adding a crisp texture and sharp flavor contrast. It is an excellent companion to stir-fries, curries, or grilled meats. Simple to prepare yet sophisticated in taste, this recipe brings the essence of Thai cuisine to your home kitchen without requiring hard-to-find ingredients. Perfect for weeknight dinners or as a colorful addition to your next dinner party spread.
Rice With Lemongrass & Green Onion Vmxv03 A
Description
This fragrant rice dish is a vibrant side that elevates any meal with its bright, citrusy notes. The long-grain rice is simmered with bruised lemongrass stalks and a hint of turmeric, creating a golden hue and an earthy, aromatic base. Once cooked, the rice is quickly tossed in a hot skillet with fresh green onions and a touch of oil, adding a crisp texture and sharp flavor contrast. It is an excellent companion to stir-fries, curries, or grilled meats. Simple to prepare yet sophisticated in taste, this recipe brings the essence of Thai cuisine to your home kitchen without requiring hard-to-find ingredients. Perfect for weeknight dinners or as a colorful addition to your next dinner party spread.Ingredients
Directions
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Bruise the lemongrass stalks lightly with the back of a knife 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 finely chopped onion and turmeric to the pan and sauté for about 5 minutes until softened.
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Stir in the rice, coating it evenly with the oil and onion mixture.
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Add the water, lemongrass pieces, and 1/2 teaspoon of salt. Bring the mixture to a simmer.
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Cover the saucepan, reduce the heat to medium-low, and simmer until the rice is tender and the liquid is absorbed, approximately 18 minutes.
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Remove the pan from the heat and let it stand covered for 10 minutes to allow the rice to steam.
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Discard the lemongrass pieces.
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Heat the remaining 1/2 tablespoon of oil in a heavy large skillet over medium heat.
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Add the chopped green onion and sauté for 1 minute until fragrant.
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Add the cooked rice to the skillet and stir gently until heated through.
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Taste and season with additional salt if needed before serving.
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
Bruising the lemongrass helps release its essential oils and flavors into the rice.
Ensure you discard the tough lemongrass pieces before serving, as they are not edible.
If using a different type of long-grain rice, adjust the water amount and cooking time according to the package directions.
For a richer flavor, you can substitute the vegetable oil with coconut oil.
