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Recipe: Lemongrass and Lime Leaf Broth with Jasmine Rice and Fresh Vegetables

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Lemongrass and Lime Leaf Broth with Jasmine Rice and Fresh Vegetables

Makes 1 serving


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1/2 ounce chopped onion

1/2 ounce chopped garlic

1/2 ounce chopped ginger

1/2 ounce chopped celery

2 ounces chopped lemongrass

1/4 ounces lime leaf

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

4 cups water

6 tablespoons 1/4-inch diced carrots

6 tablespoons 1/4-inch diced celery

6 tablespoons 1/4-inch diced red pepper

6 tablespoons 1/4-inch diced yellow pepper

1⁄3 cup uncooked jasmine rice



1. Heat olive oil in a large pot at low heat.

2. When hot, add onion, garlic, ginger, ½ ounce chopped celery, lemongrass and lime leaf, and sauté for 3–5 minutes, until fragrant.

3. Add salt and pepper; stir.

4. Add water and simmer at medium heat for 30 minutes to create the broth. Strain the liquid to make approximately 2 cups broth. Taste for seasoning, and add salt or pepper as needed.

5. During this time, prepare the uncooked jasmine rice according to package instructions.

6. In a warm bowl, add 3 tablespoons each of the carrots, celery, red pepper and yellow pepper. Top with 1 cup jasmine rice.

7. Add remaining chopped carrots, celery, red pepper and yellow pepper on top of the rice.

8. Pour hot broth into bowl and garnish with cilantro.

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