Lemongrass Infused Coconut Jasmine Rice Pilaf - cooking recipe
Ingredients
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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)
Preparation
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Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
Melt butter in a saucepan over medium heat.
Stir in the rice and toasted angelhair and salt.
Add the coconut milk, water and lemongrass.
Increase the heat to high and bring to a boil.
Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
Remove from heat and discard lemongrass before serving.
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