Recipe by: Mary Sue Milliken & Sue Feniger ("Too Hot Tamales"-Food TV)
Serves: 4-6
Heat Scale: Mild
1 tablespoon butter
2 green onions with tops -- sliced
1/4 teaspoon kosher salt
1 cup basmati rice -- washed clean
2 cups chicken stock
Juice of 1 fresh lime
Pinch fresh ground black pepper
2 tablespoons coarsely chopped fresh cilantro leaves
Melt butter in a medium heavy large saucepan over medium-low heat. Add onions and saute until just soft, about 3 minutes; sprinkle with salt. Add rice and stir to coat. Add stock, lime juice and pepper; bring to a boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat and let stand covered 5 minutes. Transfer rice to serving bowl. Sprinkle with parsley or cilantro.
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