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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
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 625 (98%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 641
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