Herbed Rice

• 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

1. Heat the butter in a medium saucepan over medium heat.
2. Add the scallions and saute for 2 to 3 minutes.
3. Add the rice and stir until the rice is fully coated with butter.
4. Add 3 cups water and bring to a boil.
5. Add the salt and pepper, cover and reduce the heat to a simmer.
6. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
7. Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.

unsalted butter, scallions, longgrain rice, salt, freshly ground black pepper, parsley, lemon zest

Taken from www.foodnetwork.com/recipes/trisha-yearwood/herbed-rice.html (may not work)