Try this Scallion Rice recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 1 servings | ||
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Calories: 641 | ||
Calories from Fat: 625 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 43.9g | 219 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 14.7mg | 1 % | |
Potassium 171.5mg | 5 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 4.6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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