1
Wash and dry all produce.
Trim and thinly slice scallions, separating whites from greens.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook, stirring, 30 seconds.
Stir in rice to coat, then add 1¼ cups water (2¼ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.