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Scallion Rice

  • prep: 10 mins
    total time: 40 mins
  • servings: 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


  1. Step 1

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

  2. Step 2

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

  3. Step 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. Step 4

    Fluff with a fork; fold in cilantro.

Everyday Food, May 2005



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.