This recipe calls for three Asian flavouring essentials: lemongrass, chilli and
jasmine rice.
An aromatic rice dish to introduce on your table in a change of season. It’s
cooked with a ginger tea instead of broth. Ginger helps with blood circulation
and prevents colds and flu. Delicious to be served on its own or as a side dish. It goes particularly well with tempeh or tofu.
Ingredients
- 2 tbs. minced fresh lemongrass or 3 lemongrass sticks
- 1 1⁄2 tbs. minced fresh ginger
- 4 cloves garlic, minced (about 4 tsp.)
- 2 tablespoons of olive oil
- 1 chopped onion
- Handful of chopped green onion (shallots)
- Juice of half lime plus pinch of grated lime skin / or kefir lime
- 2 tbs. low-sodium tamari or soy sauce or coconut aminos
- 1 -1 1⁄2 cups jasmine rice
- 2 cups ginger tea brew
- 2 red chillies
- 2⁄3 cup of chopped mushrooms
- Two handfuls of chopped coriander or parsley
- Optional shaved almonds as topping
Preparation
1. Heat your oil on non-stick pan on medium heat. Add onion and green
onion and fry until golden. Add chopped mushroom, chillies and fry until soft.
Combine lemongrass, ginger and garlic in bowl, and set aside. Add to the mix
and stir well. Measure your jasmine rice and add to the mix, still well and leave
soak up the flavours for minute or two. Season with a touch salt.
2. Add cups of ginger tea into the rice, reduce the heat and cook for about 20
minutes until soft.
3. Once your pilaf is cooked, add in the mix chopped coriander, coconut
aminos (or tamari), a splash of lime juice and rind (or kefir lime). If using
shaved almonds, add them to the pilaf and stir well.
Decorate on your plate, season to your liking and enjoy with your beloved family.
Find organic fresh produce ingredients at Santos Organics stores. Enjoy!
