Scallion Speckled Rice

Scallion Speckled Rice

adapted from Bon Appetit

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start this simple but tasty rice dish. 

Served with Chicken with Snap Peas & Shiitakes

Makes 3 servings                                                                7 WW pts  1/2 cup

1/2 thinly sliced scallions whites and light green parts

1 Tbsp. thinly sliced scallion dark green part 
1 Tbsp.. grapeseed oil or other neutral oil
1/2 cup jasmine rice, rinsed until water runs almost clear
½ tsp. Kosher salt, plus more for seasoning

1. Heat the oil in a saucepan over medium; Add white and pale green scallion parts and cook, stirring occasionally, until golden and tender, about 5 minutes.
2. Add the rinsed rice,  1/2 tsp. salt, and 3/4 cup water and bring to a boil. 
3. Tightly cover pan and reduce heat to low; cook, adjusting heat as needed to maintain a simmer, 10 minutes.
4. Remove rice from heat, uncover, and scatter reserved dark green scallion parts on top. Drape a kitchen towel over pan and cover with lid. Let sit 10 minutes to allow the rice to steam and finish cooking.
5. Fluff rice with a fork to incorporate scallions. 
6. Season to taste with more salt if needed.

Enjoy!