Estimated Nutrition (whole recipe, rough)
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Canola | 1 tbsp (14g) | 124 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shiitake | 1/2 cup (73g) | 34 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups raw jasmine rice, rinsed
- 1 fresh stalk lemongrass, cut into 3 or 4 pieces
- 1/2 fresh chile, seeded and minced
- 1 tsp. canola or other vegetable oil
- 1 1/2 cups boiling water
- 3/4 cup low-fat or regular coconut milk
- 1/4 tsp. salt
- Dressing
- 1/4 cup low-fat or regular coconut milk
- 3 Tbs. fresh lime juice
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 Tbs. chopped fresh basil, preferably Thai basil
- 2 Tbs. chopped fresh coriander or mint, optional
- Vegetables
- 1 medium-sized red or orange bell pepper
- 8 oz. asparagus
- 12 oz. mushrooms, such as oyster, cremini, shiitake, moonlight or a combination
- 2 tsp. minced or pressed garlic
- 2 tsp. grated fresh gingerroot
- 1 tsp. freshly grated lime peel
- 1/2 fresh chile, minced and seeded
- 2 tsp. canola or other vegetable oil
- Pinch salt
- Chopped fresh basil for garnish
- Roasted peanuts or cashews, optional
- =
Directions
1. To prepare Rice: In small, heavy pot with tight-fitting lid, sauté rice, lemongrass and chile in oil for 1 to 2 minutes, stirring constantly. Add boiling water, coconut milk and salt, and bring to a boil. Stir, reduce heat to very low, cover and cook until all liquid absorbed, about 15 minutes.
2. To prepare Dressing: Whisk together dressing ingredients in bowl, and set aside.
3. To prepare Vegetables: Seed pepper, and cut it into thin strips about 11/2 inches long. Blanch strips in boiling water for 1 to 2 minutes, until just tender, and set aside in serving bowl. Rinse asparagus, snap off and discard tough stem ends and cut spears on diagonal into 11/2-inch pieces. Blanch in boiling water until just tender, about 3 minutes, and add to serving bowl.
4. Remove lemongrass pieces when rice is tender, fluff with fork and set aside to cool. 5. Remove and discard any tough stems from mushrooms; rinse and slice caps into bite-sized pieces. In skillet, combine garlic, ginger, lime peel, chile and oil, and sauté over medium heat for 1 minute, stirring constantly. Add mushrooms and salt, and toss well. Cover, reduce heat and cook until mushrooms are softened and begin to release their juices, 3 to 5 minutes.
6. Add sautéed mushrooms and cooled rice to serving bowl, pour on dressing and toss well. Serve at room temperature, garnished with basil and peanuts or cashews, if desired.