Scallion Rice Recipes

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SCALLION RICE



Scallion Rice image

Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 6

1 tablespoon olive oil
4 scallions, thinly sliced
1 1/2 cups long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and ground pepper
2/3 cup chopped (packed) fresh cilantro leaves

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.

Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE



Chicken and Rice With Scallion-Ginger Sauce image

Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)

Provided by Sue Li

Categories     dinner, weeknight, grains and rice, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups sushi rice (or other short-grain white rice)
2 cups chicken broth
1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and pepper
1/4 cup vegetable oil
6 scallions, trimmed and thinly sliced
2 tablespoons unseasoned rice vinegar
1 jalapeño, halved, seeded, then thinly sliced
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
1/2 teaspoon granulated sugar

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



Herb and Scallion Rice image

Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 8

1 2/3 cups water
1/2 cup packed fresh cilantro
1/4 cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

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



Scallion Rice image

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

1 cup brown rice (white would be fine if you prefer)
2 tablespoons vegetable oil
2 1/2 cups chicken stock (2 c for white rice)
4 -5 scallions, sliced

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



Scallion Rice image

Categories     Rice     Side     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 5

2 teaspoons salt
2/3 cup unconverted long-grain rice
1/3 cup finely chopped white part of scallion
1 tablespoon unsalted butter
1/4 cup thinly sliced scallion greens

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



Tofu and Rice with Scallion Oil image

The genius of this six-ingredient dish lies in the easy but mighty scallion oil. There are many ways to make scallion oil, ranging from merely pouring hot oil over scallions to more elaborate preparations involving a myriad of ingredients. This version adds fish sauce and a touch of sugar. The result is an umami-laden sauce that transforms a simple bowl of tofu and rice into an example of Vietnamese home cooking at its simplest and finest. You'll make more scallion oil than needed for this recipe. Refrigerate the leftover oil in an airtight container for up to five days and use it to dress grilled meats, roasted potatoes or vegetables.

Provided by Food Network Kitchen

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 6

One 16-ounce block firm tofu
6 scallions, cut into thin slices (about 1 1/4 cups)
4 1/2 teaspoons fish sauce
3/4 teaspoon sugar
Neutral oil, such as canola or coconut oil, for the scallion oil and frying
Steamed rice, for serving

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



Scallion Risotto image

Provided by William Matthews

Categories     dinner, lunch, quick, appetizer, main course, side dish

Time 40m

Yield 6 first-course servings

Number Of Ingredients 8

6 cups homemade chicken broth (or use 4 cups canned with 2 cups water)
6 tablespoons unsalted butter
1 1/4 cup chopped scallions (use the lower white and light green parts)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/3 cup chopped scallions (use the green tops)
1/2 cup grated Parmesan or grana cheese
White pepper to taste

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.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 0 grams

SCALLION-GINGER FRIED RICE



Scallion-Ginger Fried Rice image

Categories     Ginger     Rice     Vegetable     Side     Stir-Fry     Spring     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 12

3 bunches scallions
2 1/2 cups fresh bean sprouts
For seasoning liquid
3 tablespoons chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/4 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
5 cups chilledChinese-style white rice
2 tablespoons corn or safflower oil
3 tablespoons minced peeled fresh gingerroot
1/3 cup Chinese rice wine or sake

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



Lemon Rice With Scallions image

Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great!

Provided by Oolala

Categories     Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups chicken broth, canned
1/2 teaspoon salt
1 garlic clove, slightly crushed
1 cup long grain rice, not instant
1 lemon, zest of, finely grated
2 tablespoons fresh parsley, chopped (or dill)
2 tablespoons unsalted butter
ground pepper
1 bunch scallion, cut into 1 " pieces
paprika

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.

Nutrition Facts : Calories 259.9, Fat 7, SaturatedFat 4, Cholesterol 15.3, Sodium 779.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.6, Protein 7.3

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Top Asked Questions

How to cook rice with scallions in it?
Step 1 In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes. Advertisement Step 2 Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
What's in a bowl of rice with scallions and cilantro?
4 scallions, thinly sliced 1 1/2 cups long-grain rice 1 can (14.5 ounces) reduced-sodium chicken broth Coarse salt and ground pepper 2/3 cup chopped (packed) fresh cilantro leaves Directions Instructions Checklist
How do you cook scallions in a wok?
Add the scallion paste to the cooked rice, and stir with a rubber spatula until evenly distributed. Then, in the food processor, process the white parts of the scallions until finely chopped. Set your wok over medium-high heat, and add the oil along with the ginger. Cook for 30 seconds.
How to cook rice with green onions?
A light and mild-flavored white rice dish made with fresh green onions and lemon zest. Ready to serve in about 20 minutes. Into a medium-size saucepan over medium heat, add olive oil. When the oil is hot, add the rice. Stir frequently for 1 minute.

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