A perfect compliment to a stir-fry, honey-teriyaki glazed salmon or chicken, or a spicy Thai main dish.....so many options!
Yield: 4-6 servings
2 cups of chicken stock or broth
1 stalk of lemongrass
1 T. butter or oil
1 t. Chinese 5 spice
1 cup Basmati Rice
1 cup cooked edamame
**optional: juice of 1/2 lime (for added citrus flavor)
1) In a medium saucepan, combine the chicken stock, lemongrass, butter (oil), and Chinese 5 spice, and bring to a boil.
2) Add the rice, stir, cover, and reduce heat to medium/low, and cook for about 20-25min. (Or until water is absorbed and the rice is tender.)
3) Remove from heat, and let it stand for 5 min. Add the edamame and lime juice, and fluff with a fork. Discard the lemongrass stalk before serving. Serve hot.