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Recipe

Lemony Rice Pilaf with Scallions

Scott Phillips

Servings: 4

This simple side dish is perfect for those nights when you have very little in your fridge. Serve with grilled fish, chicken, or shrimp.

Ingredients

  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 12 oz. scallions (20 to 24), thinly sliced, whites kept separate from greens
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 cup basmati rice
  • 1-3/4 cups lower-salt chicken broth
  • 1 tsp. finely grated lemon zest
  • 2 tsp. fresh lemon juice

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 400
      Carbohydrates (g): 49
      Fiber (g): 3
      Protein (g): 8

Preparation

  • Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the scallion whites, 1/4 tsp. salt, and a few grinds of pepper and cook, stirring often, until tender but not browned, about 5 minutes.
  • Add the wine and simmer to reduce by half, about 2 minutes. Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes. Add the broth, lemon zest, and 1 tsp. salt; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes.
  • Remove from the heat and let sit, covered, for 5 minutes. Fluff the scallion greens and lemon juice into the rice with a fork and serve.

Reviews

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Reviews

  • Russcalot | 08/27/2015

    Made for the first time tonight with brown basmati rice, so the cooking time was 40 minutes...the top layer of rice was still slightly crunchy. I told people it was a pilaf and it was all gone by the end of the meal. Really tasty alternative to plain old rice!

  • Russcalot | 08/27/2015

    Made for the first time tonight with brown basmati rice, so the cooking time was 40 minutes...the top layer of rice was still slightly crunchy. I told people it was a pilaf and it was all gone by the end of the meal. Really tasty alternative to plain old rice!

  • Russcalot | 08/27/2015

    Made for the first time tonight with brown basmati rice, so the cooking time was 40 minutes...the top layer of rice was still slightly crunchy. I told people it was a pilaf and it was all gone by the end of the meal. Really tasty alternative to plain old rice!

  • Bagni | 08/17/2015

    Delightful!

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