| 31. | Add the shallot and cook until softened, about 3 minutes.
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| 32. | 1 cup canned fried shallots or onion bits ( see note)
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| 33. | Top each with an equal amount of shallot and parsley mixture.
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| 34. | Shallots were once as scarce as fresh ginger in American markets.
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| 35. | Add the shallot and saute until brown, about 5 minutes.
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| 36. | Add the rice to the shallots; stir well to coat.
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| 37. | Add the shallots and saute until translucent, about 5 minutes.
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| 38. | Add the shallots and saute until tender, about 2 minutes.
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| 39. | Combine the mustard, shallots and garlic in a small bowl.
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| 40. | 2 to 3 shallots, peeled and sliced ( { cup)
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