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Preheat oven to 425 degrees. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat; keep covered until ready to serve.