Too Many Scallions

 

I have come a long way with scallions.  From shunning all raw alliums from my plate to inviting minced scallions into my salads, these are milestones to my palate.  Now, I’m all about maximizing the bunch.  For salads and stir frys, a little goes a long way, but what about when I have a lot.  The sesame rice in the Moosewood Restaurant New Classics was a good start, using 1/3 cup minced scallions, a good part of a bunch, along with soy sauce and sesame oil.  Reminding me of Chinese sticky rice, but seemingly healthier with short grain brown rice, it’s a more flavorful base to an austere meal of tofu and greens.  Made in the 4 cup LeCreuset, it also browns nicely on the bottom.  Not only to I feel healthful, but less wasteful.

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