Green Rice

Preparation info

  • Yields

    6

    servings
    • Difficulty

      Easy

Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

In southern cooking plain boiled rice is often spiked with herbs and scallions when it is used as a foil for robust dishes such as Creole sauces, red beans and rice, and gumbos. The greens create interesting contrasts with the rice but do not interfere with the well-developed flavors of well-simmered sauces.

Ingredients

  • cups (765 ml) water
  • cups (350 ml) long grain rice
  • ½ teaspoon salt
  • 4 tablespoons butter
  • 4 tablespoons fresh, chopped parsley
  • 4 tablespoons thinly sliced scallions, white and green parts

    Method

    Bring the water to a hard boil, add rice and salt, cover, and cook over low heat about 20 minutes. The rice should be fully cooked, tender, and dry.

    Scatter the butter, parsley and scallions over the rice. Carefully fork the seasonings through the rice. Cover the pot again and let sit 5 minutes before serving.

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