Lemony Scallion Pilaf
In the Backes household, we love rice.
Next to pasta, rice comes in a close second. I knew this recipe would go really well with the Chicken Paillard I prepared.
"Easy" is the most important word in my kitchen! Enjoy!
1-1/2 oz. (3 Tbs.) unsalted butter
12 oz. scallions (20 to 24), thinly sliced, whites kept separate from greens
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup jasmine rice
1-3/4 cups lower-salt chicken broth
1 tsp. finely grated lemon zest
2 tsp. fresh lemon juice
Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the scallion whites, 1/4 tsp. salt, and a few grinds of pepper and cook, stirring often, until tender but not browned, about 5 minutes.
Add the wine and simmer to reduce by half, about 2 minutes. Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes.
Add the broth, lemon zest, and 1 tsp. salt; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove from the heat and let sit, covered, for 5 minutes.
Fluff the scallion greens and lemon juice into the rice with a fork and serve.