2 T. Vegetable Oil
\n2\/3 C. onion, finely chopped
\n1\/4 tsp. Turmeric
\n1 C. white rice long grain
\n13\/4 C. water
\n2 stalks lemon grass 12in. each cut into 2 in. long pieces
\n1\/2 tsp. salt
\n1 C. green onions, chopped<\/p>\n
Heat 11\/2 T. oil in heavy medium saucepan over medium heat. Add 2\/3 C. onion and turmeric and saut\u00ef\u00bf\u00bd 5 minutes. Mix in rice. Add water, lemongrass and 1\/2 tsp. salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining 1\/2 T. oil in heavy large skillet over medium heat. Add green onion and saut\u00ef\u00bf\u00bd 1 minute. Add rice and stir until heated through.<\/p>\n
Yield: 4 servings
\nCalories: 282
\nFat: 8g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. Vegetable Oil 2\/3 C. onion, finely chopped 1\/4 tsp. Turmeric 1 C. white rice long grain 13\/4 C. water 2 stalks lemon grass 12in. each cut into 2 in. long pieces 1\/2 tsp. salt 1 C. green onions, chopped Heat 11\/2 T. oil in heavy medium saucepan over medium heat. Add 2\/3 C. onion and turmeric and saut\u00ef\u00bf\u00bd 5 minutes. Mix in rice. Add water, lemongrass and 1\/2 tsp. salt and bring to simmer. Cover, reduce heat to…<\/p>\n