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Scallion Rice


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

  • Prep:
  • Total Time:
  • Servings: 6

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 Add a comment

  • 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.