29 June 2011

Ginger Scallion Rice

This is a side dish I created last night.  It's a really simple way to "dress up" plain white rice.

Ginger Scallion Rice

1½ cups long grain white rice
¾ tsp salt
2¼ cups water
2” piece of fresh ginger, sliced into coins
2 scallions

Place rice, salt, water, and ginger in a medium saucepan.  Cover and bring to a boil.  Reduce heat to low and simmer for 18 minutes.

Meanwhile, slice the scallions on the bias, not going too far into the white part.

When the rice is done, remove and discard all of the ginger pieces.  Add the sliced scallion and fluff with a fork.

Makes 4 servings.

Since the ginger infuses its flavor into the rice, you don't have to be too fussy with it.  I didn't even peel it.  Just make sure you cut it into big enough pieces that it will be easy to fish them out later.

Jim liked this a lot better than I thought he would, considering that he doesn't like onions.  He thought it was really pretty and that it should be called "Confetti Rice".  I think I will try it with jasmine rice next time.

I really like the crunch that the green onions give it.  It went perfectly with my Slow Cooker Tropical BBQ Chicken.


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