Ingredients
2 cups white rice
4 cups chicken stock
2 tablespoons butter
1 white onions, thinly sliced
10 scallions, thinly sliced (whites and greens)
4 garlic cloves, sliced
1 tablespoon chopped rosemary
½ cup chopped parsley
1 cup grated parmesan
salt and pepper
Preparation
Cook the rice and stock in a rice cooker according to the manufacture’s instructions.
Meanwhile, heat a large sauté pan over medium-high heat. Add the butter. When melted, add the onions. Cook until softened. Add the scallions, garlic and rosemary. Cook until garlic is softened. Remove from heat. Add the onions mixture to the rice, along with the parsley and parmesan. Toss to combine. Add salt and pepper to taste. Serve immediately.
