Recipe courtesy of Gourmet Magazine

Jasmine Rice Pilaf with Mustard Seeds

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe


2 shallots, sliced thin

1 1/2 tablespoons olive oil

1 tablespoon mustard seeds

1 cup jasmine or long-grain white rice

2 teaspoons salt

2 cups water

1/4 cup thinly sliced scallion greens


  1. In a 1 1/2-quart heavy saucepan cook shallots 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.;