| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon unsalted butter
- 3 to 4 scallions, sliced thinly
- 2 cups long-grain rice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon lemon zest, optional
Instructions
- Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
- Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
- Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 246 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 5 mg |
| Sodium | 174 mg |
Reviews
Love it!!!
Perfection, that is all.
We were having this rice with another dish and thought it was excellent. There were so
many flavors from the zest and parsley. Lemon is what I use the most for citrus flavors and I love the fresh parsley. This dish is easy to make and it is really good. This recipe is another keeper.
Delicious as written and perfect with just about any protein.
Tried this yesterday for Sunday’s dinner. I had to tweek it swt. Sade’s style by adding 1/2 low sodium chicken broth 1/2 water, adding broccoli florets in 5mins left on cooking time. It was outstanding and there was non left over for today. Thanks Trisha. My love for rice has returned.
Outstanding!!!!! I would add some pinenuts or cheese