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1
To prepare Rice: In small, heavy pot with tight-fitting lid, saute rice, lemongrass and chile in oil for 1 to 2 minutes, stirring constantly.
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2
Add boiling water, coconut milk and salt, and bring to a boil.
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3
Stir, reduce heat to very low, cover and cook until all liquid absorbed, about 15 minutes.
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4
To prepare Dressing: Whisk together dressing ingredients in bowl, and set aside.
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5
To prepare Vegetables: Seed pepper, and cut it into thin strips about 11/2 inches long.
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6
Blanch strips in boiling water for 1 to 2 minutes, until just tender, and set aside in serving bowl.
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7
Rinse asparagus, snap off and discard tough stem ends and cut spears on diagonal into 11/2-inch pieces.
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8
Blanch in boiling water until just tender, about 3 minutes, and add to serving bowl.
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9
Remove lemongrass pieces when rice is tender, fluff with fork and set aside to cool.
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10
Remove and discard any tough stems from mushrooms; rinse and slice caps into bite-sized pieces.
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11
In skillet, combine garlic, ginger, lime peel, chile and oil, and saute over medium heat for 1 minute, stirring constantly.
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12
Add mushrooms and salt, and toss well.
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13
Cover, reduce heat and cook until mushrooms are softened and begin to release their juices, 3 to 5 minutes.
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14
Add sauteed mushrooms and cooled rice to serving bowl, pour on dressing and toss well.
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15
Serve at room temperature, garnished with basil and peanuts or cashews, if desired.
