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Ingredients
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2 limes
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1 lemon grass stalk
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1 onion, chopped
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1 small piece of fresh root ginger,
peeled and chopped
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4 tbsp chopped fresh coriander
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spring onion green, toasted coconut
strips and lime wedges, to serve
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225 gram brown long grain rice
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1 tbsp olive oil
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2 tsp coriander seeds
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2 tsp cumin seeds
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750ml vegetable stock
Method
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Pare the limes using a canelle knife or
grate them using fine grater, taking care to avoid cutting the
bitter pith. Set aside the rind. Finely chop the lower potion of the
lemon grass stalk and set aside.
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Rinse the rice in plenty of cold water
until the water runs clear. tip into a sieve and drain thoroughly.
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Heat the oil in a pan, add the onion,
ginger, spices, lemon grass and lime rind and fry gently over a low
heat for 2-3 minutes.
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Add the drained rice and cook for 1
minute, then pour in the stock and bring to the boil. Reduce the
heat to very low and cover the pan. Cook gently for 30 minutes, then
check the rice. If it is still crunchy, cover the pan and leave for
3-5 minutes more. Remove the pan from heat.
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Stir in the fresh coriander, fluff up the
grains of rice, cover and leave for about 10 minutes. Garnish the
rice with spring onion green and toasted coconut strips, and serve
with lime wedges, if you like. Serves 4.
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