SCALLION RICE
Make and share this Scallion Rice recipe from Food.com.
Provided by Chele B
Categories Brown Rice
Time 45m
Yield 3 1/2 c, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
- Add the rice to the pan and cook it for a minute, then add the chicken stock.
- Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
- Fluff the cooked rice with a fork and stir in scallions.
- Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.
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Cloudi Abrahams
[email protected]Overall, this was a good recipe. I'll probably make it again, but I'll make a few changes.
Muhammad Anwar
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Susan Llamas
[email protected]The rice was a little too oily for me. I think I'll use less oil next time.
Samantha Grayson
[email protected]This rice was a bit bland for my taste. I think I'll add some more seasonings next time.
mirror on the wall tv
[email protected]I'll definitely be making this again.
Eniafe Toyosi
[email protected]Yum!
Md Hanif Rana
[email protected]This was a great side dish for my chicken teriyaki. It was easy to make and had a lot of flavor.
Tanveer Shahzad
[email protected]I'm not a big fan of scallions, but I really enjoyed this rice. The scallions were mild and added a nice flavor.
Sakibul hasan Maruf
[email protected]This rice is so flavorful and aromatic. I added some extra scallions and ginger, and it was perfect.
Lezan Roy
[email protected]I've made this scallion rice recipe several times now and it's always a hit. My family loves it!
Roshan Mandal
[email protected]This scallion rice was so easy to make and turned out delicious! I loved the combination of flavors and textures.