Thai asparagus and lemon grass brown rice

 

 

My husband loves Thai food so I like to try to find easy Thai recipes for him. These recipes come from “Thai: The essence of Asian Cooking” by Becky Johnson. The meat pictured is Thai Ribbons, a recipe that I posted a while ago. It should be in the archive. The veggie is broccoli stems b/c I didn’t have asparagus, but we really liked it. We’ll have to try it with the asparagus. I put our changes in parenthesis. The broccoli was on the spicy side, but you can omit the red pepper if you don’t like it spicy. The rice had a really nice homey flavor and wasn’t spicy at all. It made a nice balance between the spicyness of the veggie and meat.  let us know how the thai asparagus and lemon grass brown rice turn out.

Thai asparagus and lemon grass brown rice

Thai Asparagus and Lemon Grass Brown Rice

Ingredients:

For Brown Rice with Lime and Lemon Grass

  • 2 limes
  • 1 lemon grass stalk (1 Tablespoon fresh lemon grass herb blend)
  • 1 Cup brown long grain rice
  • 1 Tablespoon olive oil
  • 1 onion, chopped (omitted per my hubbies request)
  • 1 inch piece of fresh root ginger, peeled & finely chopped
  • 1 1/2 teaspoon coriander seeds
  • 1 1/2 teaspoon cumin seeds
  • 3 Cups vegetable stock (chicken stock)
  • 4 Tablespoons chopped fresh cilantro
  • Spring onions and coconut strips to garnish (omitted)
  • Lime wedges to serve

For Thai Asparagus

  • 12 oz asparagus stalks (broccoli stems with the thick outer layer removed)
  • 2 Tablespoons vegetable oil (peanut oil)
  • 1 clove crushed garlic
  • 1 Tablespoon sesame seeds, toasted
  • 1 piece fresh galangal, freshly shredded (omitted b/c I didn’t have any)
  • 1 fresh red chili, seeded and finely chopped (1 TBL Thai red chili paste)
  • 1 Tablespoon Thai fish sauce
  • 1 Tablespoon light soy sauce
  • 3 Tablespoons water
  • 1 teaspoon light brown sugar

Directions:

For Brown Rice with Lime and Lemon Grass

  1. Zest the limes and set aside.
  2. Chop the lower portion of the lemon grass stalk and set aside.
  3. Rinse rice in plenty of cold water, until the water runs clear.
  4. Drain thoroughly.
  5. Heat oil in large pan.
  6. Add onion, ginger, coriander, cumin, lemon grass and lime zest for 2-3 min.
  7. Add the rice and cook, stirring constantly for 1 minute.
  8. Pour in the stock and bring to a boil.
  9. Reduce heat and cover the pan.
  10. Cook gently for 30 min. then check the rice. If it is still crunchy, cover the pan and cook until soft.
  11. Remove from heat.
  12. Stir in cilantro, fluff, and cover the pan.
  13. Let stand 10 min.
  14. Serve with garnish and lime wedges.

For Thai Asparagus

  1. Snap the asparagus stalks and discard the woody end.
  2. Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until garlic is just beginning to turn golden.
  3. Add the asparagus and chili.
  4. Toss to mix, then add fish sauce, soy sauce, water and sugar.
  5. Toss over heat for 2 min. or until asparagus just begins to soften, and the liquid is reduced by half.
  6. Serve.

Nutrition Information

Yield: , Serving Size: 1 recipe

  • Amount Per Serving:
  • Calories: 1369 Calories
  • Total Fat: 50.1g
  • Carbohydrates: 214g
  • Fiber: 20.2g
  • Sugar: 21.5g
  • Protein: 30.1g
All images and text ©Carrian Cheney for Oh Sweet Basil.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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