Recipes Ingredients Pasta and Grains Rice Recipes Scallion Rice 3.8 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 6 Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice. Ingredients 1 tablespoon olive oil 4 scallions, thinly sliced 1 ½ cups long-grain rice 1 can (14.5 ounces) reduced-sodium chicken broth Coarse salt and ground pepper ⅔ cup chopped (packed) fresh cilantro leaves Directions 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. Rate it Print