Brown Basmati Rice With Lemongrass
serves 2-4
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1 6-inch piece lemongrass
1 cup brown basmati rice
1 1/2 cups low-sodium broth (chicken or vegetable)
fresh ground black pepper
prep: 5 minutes
total: 35 minutes
optional: sieve
medium saucepan
1. Pound the lemongrass with the back of a knife to release its perfume. Split it in half, leaving one end intact so the stalk holds together.
2. Rinse the rice in a sieve (or in the saucepan that you're going to cook it in) until the water runs clear. Combine the lemongrass, rice and broth in a medium saucepan. Bring the rice to a boil over medium-high heat, then reduce the heat to low and cover. Simmer the rice until all of the liquid has been absorbed, 15-25 minutes.
3. Take the pan off the heat and set it aside for 5 minutes to let it steam. Uncover the rice and fluff it with a fork so that some of the liquid evaporates and the grains separate. Season with fresh ground black pepper.
2. Rinse the rice in a sieve (or in the saucepan that you're going to cook it in) until the water runs clear. Combine the lemongrass, rice and broth in a medium saucepan. Bring the rice to a boil over medium-high heat, then reduce the heat to low and cover. Simmer the rice until all of the liquid has been absorbed, 15-25 minutes.
3. Take the pan off the heat and set it aside for 5 minutes to let it steam. Uncover the rice and fluff it with a fork so that some of the liquid evaporates and the grains separate. Season with fresh ground black pepper.
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