This article was written for Annabel & Grace, which is now part of Rest Less.
If you need cooking inspiration, this dish is packed with flavour and works brilliantly with any curry that you may be making (or buying ready made – hey, life’s too short not to cheat sometimes!) Perhaps, for example, this wonderful Satay Sweet Potato curry recipe…
4 – 6
servings25
minutesBash the lemongrass stalk with a rolling pin or other blunt object – this allows the flavour to be released during cooking. Discard before serving as it will not be edible.
Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, crushed
½ fresh red chilli, deseeded and finely diced
225g (8oz) basmati rice
1 fresh lemongrass stalk, bashed
Juice of one lime
Bunch of coriander, chopped (reserve a few leaves for the garnish
Lime wedges to serve
Directions
- Heat the oil in a wide-based saucepan. add the onion, garlic and chilli and fry for a few minutes. Wash the rice in a sieve and add it to the pan, then stir to coat the grains. Add 500ml of water and the lemongrass.
- Cover the pan with a lid and bring to the boil. Simmer for about 15 mins over a low heat until all the water has been absorbed and the grains of rice are separate.
- Remove the lemongrass, then add the lime juice and coriander. Season with salt and pepper and stir gently. Spoon into a serving bowl and serve garnished with lime wedges and coriander leaves.
Notes
- Can be made up to an hour ahead and covered with foil to keep warm
Mary Berry’s Simple Comforts cookbook is packed with wonderful recipes that you just know are going to work out well. BUY NOW