Wednesday, September 11, 2013

Quick Coconut Lemongrass Rice

Coconut Lemongrass Rice

As previously discussed, I LIVE for Asian food!  So, I'm always looking for a way to add a little Asian fusion to my favorite foods. 

My latest experiment?  I replaced the water in my rice cooker with coconut water.  It was amazing!

To do this yourself, pair raw jasmine rice with coconut water (I live at high elevation, so I do one cup of rice to 1-1/4 cups of coconut water) and lemongrass. 

Cook as usual, and then pan fry with scallions, salt and pepper.  Then I topped with some edible violas from my garden and some lime for added flavor.  YUM!
Lemongrass is very easy to grow and smells amazing.  Plant it by seed in the Spring, and harvest when the shoots get about as large as a green onion.  Pull from the root and shuck off the grassy exterior until you have nothing but the soft white reed core showing. This is the edible part.  Soak or boil in water to soften before using.

This coconut lemongrass rice is delicious with a twist of lime!

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