Lemongrass Infused Coconut Jasmine Rice Pilaf

Lemongrass Infused Coconut Jasmine Rice Pilaf

Time: 25 mins


  • 1/2 cup uncooked angel hair pasta, broken (about 1 inch long)
  • 1 tablespoon butter
  • 1 cup jasmine rice
  • 1 teaspoon salt
  • 1 cup reduced-fat unsweetened coconut milk
  • 1 cup water
  • 1 stalk lemongrass, white part only (cut in 2 inch pieces)


  • 1 Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
  • 2 Melt butter in a saucepan over medium heat.
  • 3 Stir in the rice and toasted angelhair and salt.
  • 4 Add the coconut milk, water and lemongrass.
  • 5 Increase the heat to high and bring to a boil.
  • 6 Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
  • 7 Remove from heat and discard lemongrass before serving.
Share on Google Plus

Brak komentarzy:

Prześlij komentarz