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This lovely, soft, fluffy rice dish,
performed with fresh lemon grass, is a classic Thai accompaniment to
red and green curries.
Ingredients
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brown basmati rice - 250g
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onion - 1, chopped
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fresh coriander - 4 tbsp, chopped
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lemon grass - 1 stalk
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fresh root ginger - 3cm, peeled and
chopped
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coriander seeds - 2 tsp
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cumin seeds - 2 tsp
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limes - 2
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olive oil - 2 tbsp
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vegetable stock - 800ml
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lime wedges - to serve
Method
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First, chop the lemon grass.
Remove the zest from the limes using fine grater, avoid removing
the pith with the zest.
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Rinse the rice with water until
the water runs clear, drain through a sieve.
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Heat the oil in a pan, add the
onion, lemon grass, spices, and lime zest, cook for 5 minutes.
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Add the rice and cook for 2
minutes more, add the stock and bring to boil. Reduce heat to
very low and cover the pan. Cook gently for 35 minutes, then
check the rice. Remove from heat.
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Stir in the fresh coriander, fluff
up the grains, cover and leave for 15 minutes. Serve with lime
wedges. Serves 4.
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