Prep time: 15 minutes Cook time: 20-25 minutes Serves 4
2 cups brown rice, pre-soaked in water for 30 minutes
2 cups water, veggie stock, or bone broth
1 can coconut milk
4 lemongrass stalks
1 small bunch mint, chopped
2 limes, juiced and zested
½ cup mirin
½ cup tamari (low-sodium San J brand is good) or coconut aminos
2 cloves garlic, minced
2 teaspoons minced fresh ginger
Place the pre-soaked rice, coconut milk, broth, and lemongrass in a rice cooker or on the stovetop. Cook until all the liquid has been soaked into the rice, about 15-20 minutes.
While the rice is cooking, combine the sauce ingredients in a small saucepan and simmer until reduced by half and is thick and syrupy. Remove from heat.
Combine a spoonful of sauce with a helping of rice and serve.
Courtesy of CB&J blog.