Thai Jasmine Rice Pilaf

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This recipe calls for three Asian flavoring essentials: lemongrass, chile paste and jasmine rice.

  • SERVINGServings

Ingredients

  • 2 Tbs. minced fresh lemongrass
  • 1 1/2 Tbs. minced fresh ginger
  • 4 cloves garlic, minced (about 4 tsp.)
  • 2 Tbs. peanut or canola oil
  • 4 oz. tempeh, cubed
  • 1/2 cup unsalted cashews, coarsely chopped
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 lb. green beans, trimmed and cut into thirds
  • 1 1/2 cups jasmine rice
  • 2 3/4 cups low-sodium vegetable broth
  • 1 tsp. chile paste, or to taste
  • 1 cup fresh basil leaves

Preparation

1. Combine lemongrass, ginger and garlic in bowl, and set aside. Heat 1 Tbs. oil in large pot over medium-high heat. Add tempeh, cashews and 1 Tbs. tamari, and sauté 4 minutes. Transfer to plate.

2. Add remaining oil to pot. Sauté green beans and rice in oil 2 minutes. Stir in all but 1 tsp. lemongrass mixture.

3. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in tempeh mixture, remaining lemongrass mixture, chile paste and remaining tamari. Cover, and cook 5 minutes more. Remove from heat, and let stand 3 minutes. Stir in basil, fluff with fork, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 384
  • Carbohydrate Content: 52 g
  • Fat Content: 16 g
  • Fiber Content: 6 g
  • Protein Content: 11 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 567 mg
  • Sugar Content: 4 g