Jasmine Rice Pilaf with Pistachios

1 tablespoon olive oil
1/3 cup chopped shallots
2 minced garlic cloves
1 cup jasmine rice
2 cups vegetarian chicken broth
1/2 teaspoon salt
1/4 cup chopped toasted pistachios
2 tablespoons chopped cilantro

Heat olive oil in medium saucepan over medium-high heat. Add shallots and garlic and saute two minutes. Add rice and saute one minute more. Stir in broth and salt and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in pistachios and cilantro just before serving.
from Cooking Light.