Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 servings
Ingredients
1 shallot, sliced thin
1 tablespoon olive oil
1 1/2 teaspoons mustard seeds
1/2 cup jasmine or long-grain white rice
1 teaspoon salt
1 cup water
1/4 cup thinly sliced scallion greens
Preparation
In a 1 1/2-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.
