- 1 tablespoon vegan butter
- 1/4 cup scallions thinly sliced
- 2 cups long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups water
- 1/4 cup curly parsley chopped
- 1/2 teaspoon lemon zest
In a medium saucepan over medium heat, melt the butter. Add the scallions and saute for 1 minute.
Add the rice, salt, and pepper, stirring frequently for 1 minute to coat the rice with butter.
Add water then increase the heat and bring to a boil. Reduce the heat back down to a simmer, cover, and cook 18 minutes, until liquid is absorbed and rice is al dente. Remove from heat and fluff with a fork.
Stir in parsley and lemon zest. Adjust seasoning to taste and serve warm,
Calories: 362kcal | Carbohydrates: 75g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 621mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg