Dale Pinnock’s Seafood Brown Rice


Dale Pinnock’s seafood brown rice with lemongrass and coriander makes a lovely, delicately flavoured dish that packs a huge fibre punch and has a wonderful flavour. It is great on its own, or with a side of stir-fried vegetables – or even a salad.

2 large lemon grass stalks
150g short-grain brown rice
2 garlic cloves, finely chopped
2cm root ginger, peeled and finely chopped
3 spring onions, cut lengthways into long strips
a little bit olive oil
sea salt
200g cooked mixed seafood
2 teaspoons soy sauce
small bunch coriander
1/4 lime, juiced

1 Bash the lemon grass stalks with something heavy, such as a rolling pin, to split and bruise them so the juices easily flow out. Cut in half and place, with the brown rice, in a saucepan. Add enough water to just cover, then bring to the boil.
2 Simmer for 30–35 minutes, until the rice is soft. The most important thing is that you do not add loads of water at once. Keep topping up the water as the rice looks dry. This way the flavour of the lemon grass will infuse into the rice, rather than into a load of water that will be thrown away. When the rice has cooked, simmer until only the smallest amount of water remains, stirring to stop the rice sticking and catching.
3 In a wok or large frying pan, cook the garlic, ginger and spring onions in a dash of oil, with a good pinch of sea salt, until the garlic begins to mellow in aroma, stirring constantly. Add the seafood and stir-fry for about three minutes.
4 Add the brown rice, discarding the lemon grass, and mix well. Add the soy sauce, coriander and lime juice and mix thoroughly before serving.

Recipe courtesy of Dale Pinnock’s Digestion. Click here for more. 

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