Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
⅔ cup | Finely chopped onion |
¼ teaspoon | Turmeric |
1 cup | Long-grain white rice |
1¾ cup | Water |
2 \N | 12\" long lemongrass stalks, cut into 2\" long pieces |
½ teaspoon | Salt |
1 \N | Large green onion, chopped |
Heat 1½ T oil in heavy medium saucepan over medium heat. Add ⅔ cup onion and turmeric and saute 5 minutes. Mix in rice. Add water, lemongrass and ½ ts salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes.
Discard lemongrass. Heat remaining ½ T oil in heavy large skillet over medium heat. Add green onion and saute 1 minute. Add rice and stir until heated through. Season to taste with salt. From Bon Appetit, June, 1992. MM format by Mike Kean.