| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Shallot; sliced thin |
| 1 |
tb |
Olive oil |
| 1 1/2 |
ts |
Mustard seeds |
| 1/2 |
c |
Jasmine or long-grain white rice |
| 1 |
ts |
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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