Jasmine Rice Pilaf With Mustard Seeds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Shallot, sliced thin | |
| 1 | T | Olive oil |
| 1 1/2 | t | Mustard seeds |
| 1/2 | c | Jasmine or long-grain white |
| rice | ||
| 1 | t | Salt |
| 1 | c | Water |
| 1/4 | c | Thinly sliced scallion |
| greens |
INSTRUCTIONS
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. Yield: 2 servings Recipe by: Cooking Live Show #CL8986 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 135
Total Fat: 15.4g
Cholesterol: 0mg
Sodium: 2410.3mg
Potassium: 1864.7mg
Carbohydrates: 74.9g
Fiber: 17.6g
Sugar: 32g
Protein: 14g