Jasmine rice pilaf with mustard seeds
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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
Related recipes
- Brown jasmine rice salad
- Confetti jasmine rice
- Jasmin tea souffle
- Jasmine rice
- Jasmine rice timbales
- Jasmine rice with dried fruit
- Jasmine rice-and-green bean amandine
- Jasmine tea liqueur
- Jasmine tea sorbet
- Jasmine tea souffle
- Jasmine-mint sorbet
- Jasmine-tea rice with ellen
- Khao suay (steamed jasmine rice)
- Lemon coconut rice salad (jasmine)
- Perfect jasmine rice
- Seasonal fruit with jasmine-scented coconut cream
- Steamed jasmine rice - khao suay
- Steamed jasmine rice - khao suay *
- Thai baked jasmine rice with pineapple
- Thai jasmine rice salad