Ingredients
- 1/3 cup almonds, slivered and toasted
- 6 stalks lemongrass (about 1/3 cup smashed and diced)
- 3 cups water (at least)
- 2 tablespoons olive oil (or butter)
- 1/3 cup onion, minced
- 1 cup arborio rice
- 1 cup bok choy, chopped
- 1/2 teaspoon ginger, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon fresh mint, minced
- 1/4 lime, juiced
Directions
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Heat a small skillet over medium heat. Add the almonds and stir frequently until they are lightly toasted and fragrant, about 3 minutes. Immediately remove from the hot pan and set aside.
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Peel the lemongrass stalks and chop off the tough tops. Using the end of a knife or a mallet, smash each stalk to release its juices and fragrance. Coarsely chop the lemongrass and place into a medium bowl. Pour 3 cups boiling water over the lemongrass and let seep for 7 minutes. Strain most of the lemongrass out of the tea; discard the lemongrass chunks.
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Add 1 tablespoon olive oil to a medium saucepan and heat over medium heat. Add the onions and cook for about 5 minutes or until lightly browned. Add the arborio rice and stir to coat with the oil. Let cook, stirring frequently, until the rice is somewhat transparent, about 2-3 minutes.
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Pour about 1/3 cup of lemongrass tea into the rice and stir. Turn down the heat to medium-low. Let cook, stirring occasionally, until the rice has absorbed the liquid. Pour in another 1/3 cup tea and let absorb into the rice, stirring occasionally. Repeat this process with the rest of the liquid. As the rice absorbs more liquid, you will need to stir more frequently. Taste the rice periodically for doneness. The rice is done when it is creamy and has the consistency of thick porridge. The whole process takes about 20-30 minutes. If you run out of tea before the rice is done, warm up some water and continue adding liquid until the rice is to your liking. Toward the end of cooking the rice, stir in the salt and mint.
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Meanwhile, heat the remaining oil in a small skillet. Add the bok choy, ginger, and chili (if using). Squeeze about 2 teaspoons of lime juice over the bok choy mixture. Stir and let cook for about 7-10 minutes until the bok choy is soft.
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When the rice is cooked, stir in the bok choy and the rest of the lime juice. Taste and adjust seasoning, adding more salt or mint if needed.
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Serve warm, garnished with plenty of toasted almonds.