Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Shallot; sliced thin |
| 1 tablespoon | Olive oil |
| 1½ teaspoon | Mustard seeds |
| ½ cup | Jasmine or long-grain white rice |
| 1 teaspoon | Salt |
| 1 cup | Water |
| ¼ cup | Thinly sliced scallion greens |
In a 1½ quart heavy saucepan cook shallot in oil over moderately low heat, stirring occasionally, until softened. Add mustard seeds and cook, stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to a boil. Stir rice once and cook, covered, over very low heat 15 minutes.
Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf with a fork and stir in scallions.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8986 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997