Scallion Rice
A perfect side dish to your favorite stir-fry recipe. Enjoy the added flavor from the scallions.
- Yield
- 5 servings
- Serving size
- 1 cup
- Rating
- 3.58 of 5 (73 ratings)
Food groups
- Grains: 2 ounces
Ingredients
- 4 1/2 cups brown rice, cooked in unsalted water
- 1 1/2 teaspoons low-sodium bouillon granules
- 1/4 cup scallions, chopped
Directions
- Wash hands with soap and water.
- Cook rice according to directions on the package.
- Combine the cooked rice, bouillon granules, and scallions and mix well.
- Measure 1-cup portions and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 220.23 |
| Total Fat | 1.81 g |
| Saturated Fat | 0.49 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.1 mg |
| Carbohydrates | 45.68 g |
| Dietary Fiber | 2.95 g |
| Total Sugars | 0.65 g |
| Added Sugars included | 0 g |
| Protein | 5.04 g |
| Calcium | 10 mg |
| Potassium | 168 mg |
| Sodium | 16.45 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 70 mg |
| Phosphorus | 183 mg |
| Selenium | 10 mg |
| Zinc | 1 mg |
| Vitamin A | 3 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 11 mcg |
| Folate | 19 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.1 mg |
| Niacin | 5 mg |
| Choline | 17 mg |
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Source
Recipe by: DASH Eating Plan: Lower Your Blood Pressure — US Department of Health and Human Services — National Heart, Lung, and Blood Institute
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/scallion-rice. Federal works are public domain in the United States.