* Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add 1/4 cup chopped fresh shallots to pan; sauté 3 minutes. Add 2 minced garlic cloves; sauté 1 minute. Add 1 cup uncooked long-grain rice; sauté 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and cook 20 minutes or until liquid is absorbed. Stir in 2 tablespoons chopped fresh chives and 2 tablespoons toasted walnut oil. Top with 1/4 cup toasted walnuts.