Basmati and Mustard Seed Rice Pilaf
adapted from Epicurious
2 teaspoons vegetable oil
4 teaspoons mustard seeds
1 1/3 cup white basmati rice
2 cups water (I used chicken broth)
1 teaspoon salt
Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.