CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Thai |
Thai, Vegetables |
4 |
Servings |
INGREDIENTS
2 |
tb |
Vegetable oil |
2/3 |
c |
Finely chopped onion |
1/4 |
ts |
Turmeric |
1 |
c |
Long-grain white rice |
1 3/4 |
c |
Water |
2 |
|
12" long lemongrass stalks, cut into 2" long pieces |
1/2 |
ts |
Salt |
1 |
|
Large green onion, chopped |
INSTRUCTIONS
Heat 1 1/2 T oil in heavy medium saucepan over medium heat. Add 2/3
cup onion and turmeric and saute 5 minutes. Mix in rice. Add water,
lemongrass and 1/2 ts 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 1/2 T oil in heavy large skillet
over medium heat. Add green onion and saute 1 minute. Add rice and
stir until heated through. Season to taste with salt. From Bon
Appetit, June, 1992. MM format by Mike Kean.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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