Steamed Rice with Bean Sprouts and Scallions
1 min readI really like this quick-cooking white rice—the scallions and sprouts add flavor and fiber without overwhelming the taste of other dishes you might also like to serve with it. To create a delicious main course, stir in a cup of cooked peas and a few tablespoons of chopped fresh cilantro along with the scallions and sprouts.
MAKES 4 SERVINGS
1 1⁄2 cups water
1 cup uncooked long-grain white rice, rinsed well and drained
1⁄2 teaspoon salt, plus additional, to taste
4 scallions, white and green parts, thinly sliced
2 cups mung bean sprouts, rinsed and drained
1⁄2 to 1 tablespoon toasted (dark) sesame oil
Freshly ground black pepper, to taste
In a medium saucepan, combine the water, rice, and salt. Cover and bring to a boil over high heat. Uncover, lower heat to medium, and stir. Cover and cook 10 minutes. Uncover and stir. If rice is very moist, continue cooking, uncovered, a few minutes more, or until almost all of the water has been absorbed. Remove the saucepan from the heat and add the scallions, sprouts, oil, and pepper, tossing well to combine. Cover and let stand 10 minutes. Season with additional salt and pepper, if necessary. Toss lightly with a fork and serve.
{PER SERVING} Calories 206 • Protein 5g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 42g • Dietary Fiber 2g • Sodium 275mg
