Brown Rice with Lime and Lemon Grass from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• spring onion(scallion) green and toasted coconut strips, to garnish
• 60 ml/4 tbsp chopped fresh coriander (cilantro)
• 750 ml/1¼ pints/3 cups vegetable stock
• 7 1/2 ml/1½ tsp cumin seeds
• 7 1/2 ml/1½ tsp coriander seeds
• lime wedges, to serve
• 2 1/2 cm/1 in piece fresh root ginger, peeled and finely chopped
• 1 onion, chopped
• 15 ml/1 tbsp olive oil
• 225 g/8 oz/generous 1 cup brown long grain rice
• 1 lemon grass stalk
• 2 limes