Ingredients

• 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

Instructions

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.;