Veggies...what are they good for?

Scallions

A spring onion, also commonly known as scallion, green onion or salad onion, is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically steamed and set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and seafood dishes, and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end. (http://en.wikipedia.org/wiki/Scallion)

Jasmine Rice with Peanuts and Scallions

• 2 cups jasmine rice (13 oz)
• 2 cups water1 cup reduced-sodium chicken broth
• 1/2 cup salted roasted peanuts, finely chopped
• 2/3 cup thinly sliced scallion greens

Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens. (http://www.epicurious.com/recipes/food/views)

Lemon Tabouli with Tender Romaine

• 1/2 cup fine grain #1 bulgur
• 1/4 cup fresh lemon juice
• 2 cups finely diced tomatoes
• 1/2 cup thinly sliced scallions
• 2 pinches of ground cinnamon
• Salt and freshly ground pepper
• 1/3 cup extra virgin olive oil
• 2 cups finely chopped flat-leaf parsley
• 2 tablespoons slivered fresh mint leaves
• Tender romaine leaves

1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.

3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad. (http://www.epicurious.com/recipes/food/views)