Best Green Onion Rice Recipes

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GREEN ONION GARLICKY WILD RICE



Green Onion Garlicky Wild Rice image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons coconut oil
6 scallions, whites and greens kept separate, thinly sliced
4 cloves garlic, minced
1 serrano pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon lime zest plus lime wedges, for garnish
Kosher salt and freshly ground black pepper
1 1/2 cups wild rice

Steps:

  • Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.

LIME AND GREEN ONION RICE



Lime and Green Onion Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon vegetable oil
1 1/4 cups light brown rice (recommended: Texmati) or white rice
2 limes, zested, 1 lime, juiced
2 cups chicken stock
3 to 4 thin scallions, whites and greens, chopped

Steps:

  • Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.

LEMONY GREEN ONION RICE



Lemony Green Onion Rice image

This dish from Rose Harman of Hays, KS is as easy as sautéing some simple ingredients and tossing in cooked instant rice. And it pairs well with lots of main courses. "It's an especially good accompaniment with poultry and fish," writes Rose.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

3/4 cup uncooked instant rice
1/3 cup chopped celery
1/3 cup chopped green onions
2 teaspoons butter
1/2 to 1 teaspoon grated lemon zest
1/4 teaspoon salt
Dash pepper

Steps:

  • Cook rice according to package directions. In a small skillet, saute celery and onions in butter over medium heat until tender. Stir in the rice, lemon zest, salt and pepper.

Nutrition Facts : Calories 177 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 356mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GREEN ONION AND GINGER FRIED RICE WITH BEAN SPROUTS



GREEN ONION AND GINGER FRIED RICE WITH BEAN SPROUTS image

Categories     Side

Yield 8 servings

Number Of Ingredients 11

3 tblsp vegetable or chicken broth
1 tblsp soy sauce or tamari
1 and half tsps each: asian sesame oil, salt
1/2 tsp freshly ground pepper
2 tblsp vegetable oil
18 green onions, finely chopped
1 piece (2 inches long) ginger root, minced or finely grated
1 and half cups bean sprouts
1 cup fresh or frozen peas
1/3 cup rice wine or sake
5 cups leftover cooked rice or 1 and 1/4 cups uncooked rice, cooked according to package directions

Steps:

  • 1. Stir the broth, soy sauce, sesame oil, salt and pepper in a small bowl: set aside. Heat a wok or large skillet over high heat. Add the vegetable oil: heat. Add the green onions and ginger: stir fry until fragrant, about 20 seconds. Add the bean sprouts, peas and rice wine: stir fry 1 minute. 2. Add the cooked rice: stir fry until the rice is heated through, about 2 minutes. Remove the wok from the heat: pour the broth mixture over the rice. Toss until the grains are well coated. Nutrition information 210 calories 23% from fat

RICE WITH LEMONGRASS AND GREEN ONION



Rice with Lemongrass and Green Onion image

Categories     Leafy Green     Rice     Side     Vegetarian     Quick & Easy     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

2 tablespoons vegetable oil
2/3 cup finely chopped onion
1/4 teaspoon turmeric
1 cup long-grain white rice
1 3/4 cups water
2 12-inch-long lemongrass stalks, cut into 2-inch-long pieces
1/2 teaspoon salt
1 large green onion, chopped

Steps:

  • Heat 1 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.
  • Heat remaining 1/2 tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.

MEXICAN RICE WITH GREEN PEPPERS AND ONION (MY OWN)__BEBITA



Mexican Rice with Green peppers and onion (MY OWN)__Bebita image

I am making this today for our Game Day Carne Asada!! Its my own way of cooking my rice, enjoy!

Provided by Martha Aguirre

Categories     Rice Sides

Time 30m

Number Of Ingredients 8

2 c rice any kind (except brown rice)
4 c water
1/2 onion thinly sliced or diced
1/2 green pepper sliced or diced
1 small tomatoe sauce
salt and pepper to taste
oil just enough to cover bottom of pan
1/2 Tbsp chicken bouillon for your taste..try and not put to much for it can get salty!

Steps:

  • 1. Add oil to pan let it heat, add rice and cook until lightly browned, keep an eye on it so it will not burn (stirring frequently)when its lightly browned add onion and green peppers stir. Add tomatoe sauce, water, salt and pepper in this order.. bring to a boil. Lower temperature once it boils cover and leave covered for 20 minutes. DO NOT STIR OR OPEN LID until done!

GREEN ONION RICE



Green Onion Rice image

Another one of my recipes to give me that "rice-a-roni" flavor without the sodium trauma. Tried this out on Fathers Day and it was a big hit. I did this recipe with brown jasmine rice, which took longer than this recipe states. Tastes amazing, but just remember it will take about an hour.

Provided by Brandi Kirkpatrick

Categories     Rice Sides

Time 35m

Number Of Ingredients 7

1/4 cup butter, cubed
2 cups uncooked long grain rice
4 cups vegetable broth
1 teaspoon vegetable base
5-6 green onions, thinly chopped
1/2 cup slivered almonds, toasted
soy sauce , to taste

Steps:

  • 1. In a medium saucepan, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned.
  • 2. Add broth and base; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
  • 3. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds. Add soy sauce to taste.

GREEN ONION RICE



Green Onion Rice image

Make and share this Green Onion Rice recipe from Food.com.

Provided by Lavender Lynn

Categories     Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

6 cups cooked rice
1 lb small cooked shrimp or 1 lb shrimp meat
1 1/2 cups green onions, chopped, including tops
hot chili pepper, minced (optional)
1/2 cup water
2 cups stir-fry sauce (nuoc cham, see Nuoc Cham (Vietnamese Chili Sauce for Dipping))

Steps:

  • In a high-sided nonstick pot or wok, combine the cooked rice, cooked shrimp or shrimp meat, green onions, chili peppers (if desired) and water. Cook over high heat, stirring often to mix well and prevent sticking, until all ingredients are thoroughly heated and most of the water is gone, about 8 minutes.
  • Turn the heat to high and stir for 1 more minute as the pot gets hotter. Add the nuoc cham (recipe#502823) and stir rapidly to mix thoroughly. Continue to cook over high heat, stirring constantly, until most of the liquid has evaporated, about 3 minutes. Remove from heat and serve.

Nutrition Facts : Calories 509.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 239.1, Sodium 1080.2, Carbohydrate 84.2, Fiber 1.8, Sugar 0.9, Protein 33.1

GREEN ONION BLACK FRIED RICE



GREEN ONION BLACK FRIED RICE image

Categories     Egg     Side

Yield 4 servings

Number Of Ingredients 10

1 cup black rice
2 cups chicken or vegetable stock
6 eggs
2 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon peeled and minced fresh ginger
Salt and freshly ground black pepper
2 green onions, thinly sliced for garnish
1 teaspoon sesame seeds, toasted for garnish

Steps:

  • Rinse the rice in three or four changes of water and let it drain thoroughly in a fine-mesh sieve. Transfer rice to saucepan, add the stock and bring to boil over high heat. Cover, lower the heat to a brisk simmer and cook for about 20 minutes or until the rice is tender and no liquid remains in pan. Remove from heat, uncover and fluff with a fork. Set aside. Whisk 2 of the eggs in a small bowl. Heat the vegetable oil and sesame oil in a wok or large skillet over high heat. Add the beaten eggs and cook through until they just set, gently breaking them up into large pieces as they cook. Add the garlic, ginger and cooked rice, season with salt and pepper and continue to stir and toss for 3 to 4 minutes, until some of the rice becomes crispy. Remove rice from heat and divide evenly among 4 bowls. Keep warm. Fry the remaining eggs in oil. Place an egg on top of each bowl of rice. Season with salt and pepper, garnish with green onions and sesame seeds and serve immediately.

CONFETTI RICE WITH BAKED TOFU AND GREEN ONION OMELET STRIPS



Confetti Rice with Baked Tofu and Green Onion Omelet Strips image

Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay.

Yield Makes 4 servings

Number Of Ingredients 13

1 large egg
1 tablespoon plus 1/3 cup water
2 tablespoons plus 1/2 cup thinly sliced green onions
3 tablespoons soy sauce
2 1/2 teaspoons oriental sesame oil
3 teaspoons vegetable oil
8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets
1 cup chopped carrots
2 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
3 cups chilled cooked medium-grain white rice (about 1 cup uncooked)
1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces
2 tablespoons unseasoned rice vinegar

Steps:

  • Whisk egg and 1 tablespoon water in small bowl to blend. Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute. Add egg mixture and tilt skillet to coat bottom. Cook until omelet is set, about 1 minute. Turn out omelet; cut into strips.
  • Add broccolini, carrots, and remaining 1/3 cup water to same skillet. Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.
  • Heat wok or large nonstick skillet over high heat 1 minute. Add remaining 2 teaspoons vegetable oil, ginger and garlic. Stir 20 seconds. Add broccolini, carrots, rice, and tofu. Toss to blend. Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil. Toss until mixture is heated through, about 3 minutes. Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.

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