Lemongrass Rice Serves 4 Popular in Southeast Asian cuisine, jasmine rice has a flowery aroma. Lemongrass infuses the rice with a citrus flavor. If you can’t find fresh lemongrass, substitute a bit of lemon peel and a pinch of grated ginger.
Prep Time: 5 minutes
Cooking Time: 1 hour
1 teaspoon olive oil
1 cup scallions, sliced
1 large clove garlic, minced
Pinch of turmeric
1 1/2 teaspoons sea salt
3 1/4 cups vegetable stock or water
1 1/2 cups jasmine brown rice
1 tablespoon coconut flakes
Cilantro to garnish
1. Remove the tough core of the lemongrass like you would remove the core from a head of iceberg lettuce: Hit the root end of the lemongrass against the edge of your kitchen counter to loosen it, then twist to remove. Cut off the dry, withered ends of the lemongrass and discard. Chop the remaining lemongrass stalk into 1-inch pieces.
2. Rinse rice thoroughly and drain. Heat oil in a large heavy-bottomed saucepan. Add scallions and garlic, cooking over medium heat 2 to 3 minutes. Add turmeric, salt, stock, lemongrass and rice. Bring to a vigorous boil; cover tightly and reduce heat to medium-low. Simmer 45 minutes; remove from heat and let steam 15 minutes without lifting the lid.
3. While rice cooks, dry-roast coconut in a small cast-iron skillet for 1 minute over medium-high heat until lightly browned. Stir constantly to prevent burning. Garnish rice with coconut and cilantro.
