Rice with Lemongrass & Green Onion
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ⅔ | cup |
onions
finely chopped |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | cup |
long grain rice
white |
|
| 1 ¾ | cups |
water
|
|
| 2 | each |
lemongrass
12 inch stalks, cut into 2 inch long pieces |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
scallions, spring or green onions
large, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 158 | ml |
onions
finely chopped |
|
| 1.3 | ml |
turmeric
|
|
| 237 | ml |
long grain rice
white |
|
| 414 | ml |
water
|
|
| 2 | each |
lemongrass
12 inch stalks, cut into 2 inch long pieces |
*
|
| 2.5 | ml |
salt
|
|
| 1 | each |
scallions, spring or green onions
large, chopped |
|
Directions
Heat 1½ tablespoons oil in heavy medium saucepan over medium heat.
Add ⅔ cup onion and turmeric and sauté 5 minutes.
Mix in rice.
Add water, lemongrass and ½ teaspoons salt and bring to simmer.
Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes.
Remove from heat; let stand covered 10 minutes.
Discard lemongrass.
Heat remaining ½ tablespoons oil in heavy large skillet over medium heat.
Add green onion and sauté 1 minute.
Add rice and stir until heated through.
Season to taste with salt.
