| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 2/3 |
c |
Unconverted long-grain rice |
| 1/3 |
c |
Finely chopped white part of scallion |
| 1 |
tb |
Unsalted butter |
| 1/4 |
c |
Thinly sliced scallion greens |
INSTRUCTIONS
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle
in the rice, stirring until the water returns to a boil, and boil it for 10
minutes. Drain the rice in a large colander and rinse it. Set the colander
over a large saucepan of boiling water and steam the rice, covered with a
kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
In a small skillet cook the white part of the scallion in the butter over
moderately low heat, stirring occasionally, until it is softened and in a
bowl toss the rice with the scallion mixture, the scallion greens, and salt
and pepper to taste.
Serves 2.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”