Can be prepared in 45 minutes or less.

Ingredients

　　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

　　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.