Yield: 1 Servings
|1||Shallot; sliced thin|
|1 tablespoon||Olive oil|
|1½ teaspoon||Mustard seeds|
|½ cup||Jasmine or long-grain white rice|
|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