Ingredients
2 shallots, sliced thin
2 Tolive oil
1 T mustard seeds
1 cup long-grain white rice
2 t salt
1/2 cup water
1 cup chicken broth

Instructions
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, water, and broth 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 serve.