It is unusual to find brown rice given the Thai treatment, but the nutty flavor of the grains is enhanced by the fragrance of limes and lemon grass in this delicious dish.
Ingredients: (Serves 4)
2 limes
1 lemon grass stalk
225 g/8 oz/generous 1 cup brown long grain rice
15 ml/1 tablespoon olive oil
1 onion, chopped
2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped
7.5 ml/1½ teaspoon cilantro (coriander) seeds
7.5 ml/½ teaspoon cumin seeds
750 ml/1¼ pints/3 cups vegetable stock
60 ml/4 tablespoons chopped fresh cilantro (coriander)
Scallions (spring onion) green and toasted coconut strips, to garnish
Lime wedges, to serve
Method:
Pare the limes, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set the rind aside. Finely chop the lower portion of the lemon grass stalk and set it aside.
Rinse the rice in plenty of cold water until the water runs clear. Tip it into a sieve and drain thoroughly.
Heat the oil in a large pan. Add the onion, ginger, cilantro and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes. Add the rice to the pan and cook, stirring constantly, for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and cook for 3-5 minutes more. Remove from the heat.
Stir in the fresh cilantro, fluff up the rice grains with a fork, cover the pan and leave to stand for 10 minutes. Transfer to a warmed dish, garnish with scallions green and toasted coconut strips, and serve with lime wedges.
[source from http://www.healthyonlinerecipes.com]
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