Thai Rice And Mushroom Salad

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1 1/2 cups raw jasmine rice, rinsed

1 fresh stalk lemongrass, cut into 3 or 4 pieces

1/2 fresh chile, seeded and minced

1 tsp. canola or other vegetable oil

1 1/2 cups boiling water

3/4 cup low-fat or regular coconut milk

1/4 tsp. salt

1/4 cup low-fat or regular coconut milk

3 Tbs. fresh lime juice

1 tsp. sugar

1/2 tsp. salt

2 Tbs. chopped fresh basil, preferably Thai basil

2 Tbs. chopped fresh coriander or mint, optional

1 medium-sized red or orange bell pepper

8 oz. asparagus

12 oz. mushrooms, such as oyster, cremini, shiitake, moonlight or a combination

2 tsp. minced or pressed garlic

2 tsp. grated fresh gingerroot

1 tsp. freshly grated lime peel

1/2 fresh chile, minced and seeded

2 tsp. canola or other vegetable oil

Pinch salt

Chopped fresh basil for garnish

Roasted peanuts or cashews, optional

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