Lemongrass Lime Jasmine Rice
Time: less than 30 minutes
Lemongrass perfumes this delicate and savory rice, and lime adds a special citrus kick. Great with any South East Asian curry or braised seitan.
1 1/2 teaspoons coconut oil
2 shallots, thinly sliced
2 tablespoons finely minced fresh lemongrass, plus a few additional outer stalks about 3 inches long
1 cup long grain jasmine rice
2 cups water or mild vegetable broth
3 tablespoons lime juice
Finely grated zest of 1 lime
1 teaspoon sea salt (use less salt if using salty-tasting broth)
1. Heat coconut oil in a heavy 2 quart saucepan over medium heat, stir in shallots and lemon grass and fry for 2-3 minutes until softened and golden. Stir in rice and fry for 2 minutes, then pour in water, lime juice, lime zest and salt. Toss in the additional lemongrass stalks.
2. Increase heat and bring to a boil, stir a few times to release any bits of fried shallot from the bottom of the pot and cover tightly. Reduce heat to low and cook for 20-22 minutes until all the water is absorbed and rice is tender. Turn off heat and let stand for 5 minutes, discard lemon grass stalks and gently fluff rice with a fork. Serve immediately.