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meatless monday: ginger scallion brown rice

June 14, 2010

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


  1. Cook 2 cups of brown rice according to instructions.
  2. While rice is cooking prepare sauce.
  3. Trim the scallions/green onions, removing the root and tips of the greens if slightly bruised.
  4. Slice the scallions finely and place them in a medium bowl.
  5. Peel the ginger and grate finely.
  6. Add the oil, soy sauce, vinegar, and salt, and toss well.
  7. 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.
  8. 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.

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