Recipe courtesy of Gourmet Magazine

Jasmine Rice Pilaf with Mustard Seeds

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 2 servings
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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


  1. 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.
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