Lemongrass Infused Coconut Jasmine Rice Pilaf - cooking recipe

Ingredients
    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
    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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