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I got the idea for Lemongrass coconut rice from allrecipes.com. Allrecipes just added tumeric, coconut milk, lemongrass and rice. Though I was inspired by these ingredients, I thought that adding a red pepper, scallions, and lime juice would make it a little more distinguishably Thai. It’s easy: just simmer a can of coconut milk with partially cooked rice while you stir in the remaining ingredients. Then to accompany it, a saute of mushrooms, scallions, and tempeh. I originally had plans to feed this to a fellow vegetarian friend, but we canceled on each other 3ish times, so I just made it anyway (because I didn’t want my fresh lemongrass to go bad).  And all the better, because I got two meals out of it instead of one.