meatless monday: ginger scallion brown rice
When I saw this sauce on Chocolate and Zucchini, I needed to find a use for it immediately. Two days later, I found myself with a bunch of scallions that were on the fast track to the compost bin and it was set. Ginger scallion brown rice with a side white bean salad it was!
KC NOTE: the sauce is fantastic and really easy to put together. With that said, I only added 1 cup of brown rice to this sauce originally and it was overwhelming. 2 cups was perfect.
In hindsight, this would be great if I added an egg or two, covered in panko breadcrumbs and pan fried lightly.
ginger scallion brown rice
adapted from Chocolate and Zucchini
- one bunch scallions/spring onions, about 200 grams (1/2 pound)
- one knob fresh ginger, about 70 grams (2 1/2 ounces)
- 2 tablespoons neutral-flavored vegetable oil
- 1 teaspoon soy sauce
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sea salt
- 2 cups brown rice
- Cook 2 cups of brown rice according to instructions.
- While rice is cooking prepare sauce.
- Trim the scallions/green onions, removing the root and tips of the greens if slightly bruised.
- Slice the scallions finely and place them in a medium bowl.
- Peel the ginger and grate finely.
- Add the oil, soy sauce, vinegar, and salt, and toss well.
- Let rest for 15 to 20 minutes at room temperature before using, so the scallions/green onions will settle and the flavors will come together.
- Once the rice is finished cooking, add sauce and mix.
Makes really nice complement to a simple white bean salad or a pan-seared white fish.