Jasmine rice pilaf with mustard seeds

Yield: 1 Servings

Measure 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

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