Heat 1 1/2 T oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and saute 5 minutes. Mix in rice. Add water, lemongrass and 1/2 ts salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining 1/2 T oil in heavy large skillet over medium heat. Add green onion and saute 1 minute. Add rice and stir until heated through. Season to taste with salt. From Bon Appetit, June, 1992. MM format by Mike Kean.