Lemongrass Rice

-  2 tablespoons vegetable oil
- 1/4 teaspoon tumeric
- 2/3 cup finely chopped onion
- 3/4 cup water
- 2 stalks Lemongrass, cut into 2 inch pieces
- 1 large green onion
- 1 cup of long grain white rice
- Salt & Pepper to taste

Put 1 1/2 tablespoons of the oil in a saucepan and turn heat to medium.  Add onion and tumeric.  Saute 5 minutes or until tender, then add rice and mix.  Add the water, lemongrass, and salt to taste, and bring to a simmer. Cover and reduce heat and cook until the rice is tender and the liquid is absorbed - 15-20 minutes.  Remove from heat and let stand for about 10 minutes.  Remove and discard the lemongrass.  Heat remaining oil and add green onion.  Sauté just to heat through, and add to rice mixture.  Serves 4.

Sweet Lemongrass Blend

- One handful of Lemongrass leaves - about 12
- 3 cups of cold water
- 1/4 cup of sugar syrup (To make sugar syrup, combine 1 cup of sugar to 1 cup of water.  Bring to a boil, then reduce heat and simmer about 5 minutes until the mixture has thickened - set aside and let cool).

Cut the lemongrass into 2 inch lengths, and then measure out 1 1/2 cups.  Combine the leaves with the other ingredients in a blender and blend at high speed until the water is green and the lemongrass has been ground well.  Strain well, then serve in tall glasses over ice.  Garnish with lemon slices, if desired.  

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