Legal Sea Foods Rice Pilaf

1 T. butter

3 T. chopped scallions, white and green parts

1 c. long-grain rice, such as jasmine

2 c. chicken or vegetable stock

1 T. dry white wine (optional)

Salt and freshly ground black pepper, to taste

1/4 c. toasted, sliced almonds

Melt the butter in a large, nonreactive skillet over medium heat. Add the scallions and cook for 1 minute, stirring frequently. Add the rice and cook another 2 minutes, stirring constantly. (The rice will brown slightly.) Add the chicken stock and wine, if using. Season with salt and pepper.

Cook the rice over medium heat for 12-15 minutes, or until almost cooked through. Cover the pan, turn off the heat and let sit for another 5 minutes.

Place in a serving dish and sprinkle with almonds.

Makes 4 servings.

Boston, MA.