16th Harvest Week <> Aug. 23 - 29, 1999

Rice with Lemongrass & Green Onion
modified from Bon Appetit recipe from June 1992
serves 4

2 tbsp. vegetable oil
2/3 C. minced onion
1/4 tsp. turmeric
1 C white rice
1 3/4 C water
2  stalks lemongrass
1/2 tsp. salt
1 large green onion, chopped

Peel away any tough dry outer layers from lemongrass stalks and chop off green tops, leaving about 4 to 5" of white stalk. Smash these with side of a heavy knife (or put in a plastic bag and smash w/hammer) to release flavor. In a med. saucepan, heat 1 1/2 tbsp. of the oil, saute minced onion & turmeric, about 5 min. Mix in rice. Add water, lemongrass and salt & bring to a boil. Cover, reduce heat to simmer and cook until rice is tender and liquid is absorbed, about 18 min. Remove from heat, let stand covered about 10 min. Discard lemon-grass. Heat remaining 1/2 tbsp. oil in a separate pan and saute green onion about 1 min. Stir this into rice. Season to taste with salt.

Tomatillo Salsa
about 1 cup

8 - 10 tomatillos
1 jalapeno, seeded and de-stemmed
1 small handful cilantro
1/2 small white onion
1/4 tsp. salt, or to taste

Remove papery skins from tomatillos (discard skins). Wash tomatillos under warm water to remove stickiness, then quarter them. Combine with rest of ingredients in a food processor and process almost to a puree (it helps to coarsely chop everything before adding). Serve with plenty of tortilla chips -- it'll go fast!

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