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.