This aromatic rice dish transforms simple long-grain rice into a fragrant, savory side perfect for accompanying curries or stir-fries. The key is the infusion of fresh lemongrass, which imparts a bright, citrusy essence without overpowering the delicate grains. Finely chopped onions are sautéed with a hint of turmeric to create a golden, flavorful base, while green onions added at the end provide a fresh, crisp contrast. The texture is fluffy yet tender, with each grain coated in subtle aromatics. It is a quick, vegan-friendly option that brings authentic Thai-inspired flavors to your table. Ideal for weeknight dinners or as a light accompaniment to spicy main courses, this recipe is both simple to prepare and deeply satisfying.
Rice With Lemongrass And Green Onion
Description
This aromatic rice dish transforms simple long-grain rice into a fragrant, savory side perfect for accompanying curries or stir-fries. The key is the infusion of fresh lemongrass, which imparts a bright, citrusy essence without overpowering the delicate grains. Finely chopped onions are saut&# 195;©ed with a hint of turmeric to create a golden, flavorful base, while green onions added at the end provide a fresh, crisp contrast. The texture is fluffy yet tender, with each grain coated in subtle aromatics. It is a quick, vegan-friendly option that brings authentic Thai-inspired flavors to your table. Ideal for weeknight dinners or as a light accompaniment to spicy main courses, this recipe is both simple to prepare and deeply satisfying.Ingredients
Directions
-
Trim the tough outer layers and roots from the lemongrass stalks, then bruise them lightly with the back of a knife to release their oils.
-
Heat 1 1/2 tablespoons of vegetable oil in a heavy medium saucepan over medium heat.
-
Add the chopped onion and turmeric to the saucepan and sauté for about 5 minutes until the onion is soft and translucent.
-
Stir in the long-grain rice, coating it evenly with the onion mixture.
-
Pour in the water and add the bruised lemongrass stalks.
-
Bring the mixture to a simmer, then cover the saucepan and reduce the heat to medium-low.
-
Simmer gently until the rice is tender and all the liquid has been absorbed, which should take about 18 minutes.
-
Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and fluff up.
-
Discard the lemongrass stalks before serving.
-
Heat the remaining 1/2 tablespoon of vegetable oil in a large skillet over medium heat.
-
Add the chopped green onions to the skillet and sauté for 1 minute until just wilted but still crisp.
-
Transfer the cooked rice to the skillet with the green onions and stir gently to combine and heat through.
-
Season with salt to taste and serve immediately.
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
Make sure to bruise the lemongrass stalks well before cooking to maximize their aromatic release.
If fresh lemongrass is unavailable, you can substitute with 1 teaspoon of dried lemongrass powder or a few drops of lemongrass essential oil, though fresh provides the best texture and flavor.
This rice pairs excellently with Thai green curry, pad thai, or grilled chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
