Scallion Rice Recipes

SCALLION RICE

Steps:

• In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
• Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon 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.

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
• Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
• Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

HERB AND SCALLION RICE

Steps:

• Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
• Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

SCALLION RICE

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.

SCALLION RICE

Steps:

• In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.

TOFU AND RICE WITH SCALLION OIL

Steps:

• Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside.
• Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well.
• Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu.
• Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain.
• Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu.

SCALLION RISOTTO

Steps:

• In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
• Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
• Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

SCALLION-GINGER FRIED RICE

Steps:

• Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

LEMON RICE WITH SCALLIONS

Steps:

• Heat broth, salt, and garlic in a heavy saucepan to boiling.
• Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
• Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
• Gently stir in butter and parsley (or dill).
• Season with pepper to taste and place in a serving bowl.
• Sprinkle scallions over top of rice and sprinkle with paprika if desired.