Scallion Rice

Everyday Food, 2005

Makes 6 servings

    1 tablespoon olive oil                                         
    4 scallion                                                     
    1 1/2 cups long grain rice                                     
    14 1/2 ounces chicken broth                                    
    1 cup water                                                    
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    2/3 cup fresh chop cilantro  
                                  
PREP TIME: 10 MINUTES/TOTAL TIME: 40 MINUTES

In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add scallions, thinly sliced; cook, stirring occasionally, until fragrant, 3 to 5 minutes.

Stir in long-grain rice, reduced-sodium chicken broth, and water. Season with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper.

Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.

Fluff with a fork; fold in cilantro leaves.

per serving: 200 calories; 2.7 grams fat; 4.7 grams protein; 38.1 grams carbohydrates; 0.9 gram fiber