• Heat olive oil in saucepan set over medium heat. Stir in rice; cook for 2 minutes. Add scallions, broth and salt; stir to combine. Bring to boil, then reduce heat and simmer, covered, for 15 minutes or until most of the liquid is absorbed and rice is tender.
• Remove from heat. Let sit for 5 minutes or until remaining broth is absorbed.

Recipe provided by Chef Sharon Sanders