Rice with scallions: I cut up three scallions and melted a little butter in a small frying pan. I cooked the white bits of the scallions over a low heat, and set them aside.
I cooked white basmati rice as I usually do--put the rice and water into a pot, bringing it to a boil, lowering the heat and cooking until it's done. I stirred the buttery scallions into the rice after turning the light down, and waited a few minutes before starting to cook some chicken sausages in the pan I'd used for the scallions. Partway through the cooking, I added some of Penzey's "sunny Paris" seasoning, which includes purple shallots, thyme, and tarragon.
I cut up some of the green ends of the scallions, thinking I might use them as a garnish for the rice, but neither pf us wanted them.
The scallions are from the farmers market. We do have some snallots and onions, but cutting those up makes my eyes water:![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cattitude commented that it would also have been a lot of onion for that amount of rice. The frozen chopped onion works well in soup and such, but not for sauteeing, because there's too much water.
I cooked white basmati rice as I usually do--put the rice and water into a pot, bringing it to a boil, lowering the heat and cooking until it's done. I stirred the buttery scallions into the rice after turning the light down, and waited a few minutes before starting to cook some chicken sausages in the pan I'd used for the scallions. Partway through the cooking, I added some of Penzey's "sunny Paris" seasoning, which includes purple shallots, thyme, and tarragon.
I cut up some of the green ends of the scallions, thinking I might use them as a garnish for the rice, but neither pf us wanted them.
The scallions are from the farmers market. We do have some snallots and onions, but cutting those up makes my eyes water:
cattitude commented that it would also have been a lot of onion for that amount of rice. The frozen chopped onion works well in soup and such, but not for sauteeing, because there's too much water.