Thai Rice with Currants

In a 2 quart saucepan water saute the garlic and lemon grass stiring constantly for 1 minute. Add rice (uncooked) and currants. Continue cooking stiring occasionally until heated through. (2 - 3 minutes)

Add chicken broth, coconut milk, soya sauce and orange peel; stir until well mixed. Continue cooking until mixture reaches but does not come to a boil.( 3 - 5 minutes )

Reduce heat to low, cover and cook untill all liquids are absorbed.( 8 - 10 minutes ). Stir in red bell pepper, onion and sesame oil and heat for 1 minute.

Yields 6, 2/3 cup servings.

Lemon grass may be used whole (minus the root) and sliced into chunks or slivers or pounded into a paste. It delivers a very light lemon flavour w/ a slight ginger undertone.

1 tbs spoon sesame oil
1 tbs chopped garlic
2 tbs chopped lemon grass
1 1/2 cup Jasmine or short-grain white rice
1/4 cup currants or unsulfered raisins
2 1/4 cup chicken broth
1/2 cup coconut milk
2 tbs spoon soya sauce
2 ts grated orange peel
1 med chopped red bell pepper
1/2 cup sliced green oinion

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