Scal­lion Rice

Cuisine at Home - - Cuisine For Two -

A cousin to the more ex­pen­sive bas­mati rice from In­dia, Thai­land’s jas­mine rice is com­pa­ra­ble in fla­vor and fra­grance. Makes 2 serv­ings To­tal time: 30 min­utes

SAUTÉ:

1/4 cup sliced scal­lion whites and light greens 1 tsp. mus­tard seeds 1/2 tsp. kosher salt 1 Tbsp. olive oil

STIR IN:

1/2 cup dry jas­mine rice 3/4 cup wa­ter 1/4 cup sliced scal­lion greens

Sauté scal­lion whites and light greens, mus­tard seeds, and salt in oil in a saucepan over medium heat un­til scal­lions soften, 1–2 min­utes.

Stir in rice. Add wa­ter, bring to a boil, cover, then re­duce heat to low and sim­mer rice 15 min­utes. Re­move rice from heat, let stand 5 min­utes, then fluff with a fork. Stir in scal­lion greens just be­fore serv­ing.

Per serv­ing: 236 cal; 7g to­tal fat (1g sat); 0mg chol; 484mg sodium; 38g carb; 2g fiber; 4g pro­tein

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