1 tablespoon unsalted butter
3 to 4 scallions, sliced thinly
2 cups long-grain rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1/2 teaspoon lemon zest, optional
Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.
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