Lemongrass Claypot Brown Rice

Ingredients

1¹⁄₂ cups brown rice

4-5 dried chinese mushrooms, soaked & sliced

1¹⁄₂ scallions, sliced thinly, crosswise

¹⁄₂ tbsp ginger, grated

1 tsp garlic, grated (about 2 cloves)

2 fresh lemongrass, cut into 2″ long, skinny strips (use only the soft inner layers)

150 g prawn, shelled and de-veined

250 ml (1 cup) chicken broth

310 ml (1¹⁄₄ cups) water

1 tbsp soy sauce, extra

Marinade together for at least 20 minutes

300 g chicken, in bite-size pieces

2 tbsp oyster sauce

1 tbsp soya sauce

¹⁄₂ tsp sesame oil

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Method

1. Rinse rice with water a few times. Pour rinsed rice into a clay pot.
2. Add mushrooms, scallions, ginger, garlic, lemongrass, marinated chicken and prawn.
3. Pour chicken broth, water and soy sauce in; gently mix everything and start to cook until all liquid is absorbed.
4. Serve rice warm with fresh spicy daikon sprouts or cilantro.

Note:

• You can also cook this using an electric rice cooker for convenience.

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Nutrient content per serving

Calories	: 320 kcal
Carbohydrate	: 28.9 g
Protein	: 30.3 g
Fat	: 9.6 g