This is by far my favorite rice recipe. I love the “nutty” flavor of the Basmati rice along with the aromatic kick you get with the scallions, garlic, and wine.  I like to wash my rice before cooking it to rid it of any chemical residue.  Studies just out said that rice picks up traces of arsenic from its natural environment when it is growing in the rice paddies.  When I make fried rice,  I rinse it the night before until the water runs clear and then store it in a plastic bag in the refrigerator for the next day.

Rice Pilaf with Green Onions

4 tsp olive oil

½ c green onions

2 cloves minced garlic

4 T white wine (Pinot Grigio or other crisp fruity wine)

2 C water

1 C Basmati rice

Pinch of salt or low sodium soy sauce to taste

Cover rice with cold water and let sit for 20-30 minutes.  Drain.

Heat oil in small sauce pan over med-high heat.  Add onions and garlic and sauté a minute or two.  Don’t let it burn.  Add wine and cook until liquid evaporates to ¼.  Add water, rice and salt.  Bring to a boil.  Cover and simmer for 20 minutes.  Add soy sauce to taste.