1. Place rice in sieve and rinse under cold water until water runs clear. 2. Drain well. 3. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. 4. Add the lemongrass, rice and salt, stir well. 5. Add broth, stir, cover and cook for 12-16 minutes over medium heat until rice is tender and the liquid is absorbed. 6. Remove and discard the lemongrass. 7. Saute garlic and ginger in remaining olive oil in a separate pan for about 4 to 5 minutes, until softened. 8. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. 9. Add rum and cook 1 minute. 10. Toss with rice mixture and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
