Scallion Rice

Rice with scallions. Serve with my Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb

• Ready In: 45 mins
• Serves: 4
• Yields: 3 1/2 c

Ingredients

• 1  cup brown rice (white would be fine if you prefer)
• 2  tablespoons  vegetable oil
• 2 1⁄2 cups  chicken stock (2 c for white rice)
• 4 -5  scallions, sliced

Directions

1. Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
2. Add the rice to the pan and cook it for a minute, then add the chicken stock.
3. Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
4. Fluff the cooked rice with a fork and stir in scallions.
5. Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.