Harvested for their taste, scallions are milder than most onions and make a great addition to this Scallion Rice dish. They may be cooked or used raw as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. Scallions are also called "Spring onions" or "green onions", Chinese onions, and in Australia (confusingly enough), shallots or eschallots.
4-1/2 cups cooked rice (in unsalted water)
1-1/2 teaspoon unsalted bouillon granules
1/4 cup scallions, chopped
Cook rice according to directions on the package.
Combine the cooked rice, scallions, and bouillon granules and mix well.
Measure 1 cup portions and serve.
Recipe makes 5 servings.
Serving size: 1 cup
Calories: 185; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 3mg
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