| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Vegetarian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain brown rice |
| 1 |
|
Stalk fresh lemongrass |
| 1 |
tb |
Light oil |
| 1 |
|
Jalapeno pepper; cored, seeded, and finely diced (1 tablespoon) |
| 3 |
|
Cloves garlic; peeled, bashed, and finely chopped |
| 1/3 |
c |
Red bell pepper; cut into 1/4-inch dice |
| 1/2 |
c |
Celery; cut into 1/4-inch dice |
| 4 |
ts |
Grated gingerroot |
| 1 |
c |
Chopped fresh pineapple (1/4-inch dice) |
| 12 |
|
Mint leaves; finely chopped |
| 1/4 |
c |
Loosely packed cilantro leaves, finely chopped |
| 1 |
tb |
Thai fish sauce or tamari |
| 1 |
ts |
Rice wine vinegar |
| 1 |
ts |
Toasted sesame oil |
| 6 |
|
Sprigs fresh mint |
| 6 |
|
Sprigs cilantro |
INSTRUCTIONS
FOR GARNISH
In a medium saucepan, boil the rice in 4 cups of water for 25 minutes, or
until just tender. Drain through a sieve and rinse with cold water to wash
off the starch and cool the rice. Spread the rice in a flat metal pan and
refrigerate for at least 30 minutes.
This is a dish that cooks quite quickly from this point on, so it's
important to have all the ingredients prepared and ready at hand.
Remove the tough outside layer of the lemongrass and cut off the root end
and the dry top. Start slicing from the root end and use only the most
tender, bulb-like part of the stalk. Slice thinly and chop very fine so the
flavor will be spread throughout. You should have about
1/4 cup, chopped.
Warm the oil in a large frying pan over medium-high heat. Saute the
lemongrass, chiles, and garlic for 30 seconds to release the aromatic oils.
Add the red pepper, celery, and ginger and stir-fry for another
30 seconds.
Add the chilled rice and cook until heated through, stirring occasionally
to keep it form sticking. Add the pineapple, mint, and cilantro to the hot
rice. Sprinkle the fish sauce, vinegar, and sesame oil over the top.
(Vegetarian Option: Substitute tamari for the fish sauce.) Stir to mix and
serve immediately.
Garnish with sprigs of mint and cilantro.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8980
Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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