No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Scallion Rice

  • Prep:
  • Total Time:
  • Servings: 6
Scallion Rice

Source: Everyday Food, May 2005


  • 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


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

  2. Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

  3. 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.

  4. Fluff with a fork; fold in cilantro.

Reviews (1)

  • lym04 9 Aug, 2011

    I followed the recipe exactly and rice came out more like a risotto - not what I expected. It was also bland and flavorless.

Related Topics