Thai Recipe for Thai Brown Rice with Lime and Lemon Grass
INGREDIENTS
- 1 1/2 cups converted brown rice
- 2 limes
- 1 lemon grass stalk
- 3 cups boiling vegetable stock
- 1 tbsp vegetable oil
- 1 onion (chopped)
- 1 inch piece fresh root ginger (peeled & chopped fine)
- 1 1/2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- 4 tbsp fresh cilantro (coriander)
- salt to taste
- pepper to taste
- spring onions (scallions) - garnish
- toasted coconut - garnish
- lime wedges (garnish)
- Remove rind from limes, set aside
- Cut off lower portion of lemon grass stalk, discard top part
- Chopped lemon grass end very fine, set aside
- Heat oil in a pan
- Add onion, stir-fry for approx. 5 mins or till onions turn opaque
- Add in ginger, coriander and cumin seeds, lemon grass and lime rind
- Stir-fry for about 2 to 3 mins
- Tip mixture into a ceramic cooking pot
- Pour in the vegetable stock
- Stir everything together then cover lid of slow cooker, cook for 1 hour
- Rinse rice in cold water till water runs clear
- Drain rice, add to slow cooker
- Cook for another 45 mins till rice is tender
- Stir in fresh coriander, season with rice
- Fluff with fork and garnish with spring onions, toasted coconut and lime wedges
- Serve rice with your favorite curry
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