An easy to make rice pilaf with toasted pine nuts and basil.
- 2 cups chicken broth
- 1 1/2 tbl olive oil
- 1/2 onion, chopped
- 1 cup long-grain rice
- 1 1/2 tsp dried basil
- 1/4 cup toasted pine nuts (pignolias)
Heat oil in heavy saucepan on medium heat. Saute onions until
translucent, about 5 minutes. Add rice and coat with oil. Add broth,
bring to boil, then to simmer. Cover and cook until broth is absorbed,
about 20 minutes.
Stir in toasted pine nuts and basil.
I have used brown rice for a nuttier taste. Toasting pine nuts really brings out their flavor.