A cousin to the more expensive basmati rice from India, Thailand’s jasmine rice is comparable in flavor and fragrance. Makes 2 servings Total time: 30 minutes
1/4 cup sliced scallion whites and light greens 1 tsp. mustard seeds 1/2 tsp. kosher salt 1 Tbsp. olive oil
1/2 cup dry jasmine rice 3/4 cup water 1/4 cup sliced scallion greens
Sauté scallion whites and light greens, mustard seeds, and salt in oil in a saucepan over medium heat until scallions soften, 1–2 minutes.
Stir in rice. Add water, bring to a boil, cover, then reduce heat to low and simmer rice 15 minutes. Remove rice from heat, let stand 5 minutes, then fluff with a fork. Stir in scallion greens just before serving.
Per serving: 236 cal; 7g total fat (1g sat); 0mg chol; 484mg sodium; 38g carb; 2g fiber; 4g protein