Rice pilaf with basil & pine nuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14½ | ounce | Chicken broth |
| 1½ | tablespoon | Olive oil |
| ½ | large | Onion -- chopped |
| 1 | cup | Long-grain rice |
| ⅓ | cup | Fresh basil -- chopped |
| OR 1 1/2 teaspoons dried. | ||
| ¼ | cup | Toasted pine nuts (pignoli |
| Nuts) | ||
| Salt & pepper | ||
Directions
Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and saute until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and pine nuts into rice. Season with salt and pepper and serve hot.
Recipe By :
Related recipes
- Basic rice pilaf
- Brown rice with pine nuts
- Bulgur pilaf with pine nuts
- Pilaf with pine nuts and raisins
- Pine nut pilaf
- Quick raspberry pilaf with pine nuts
- Rice & pine nuts
- Rice and pine nuts
- Rice pilaf
- Rice pilaf with almonds and raisins
- Rice pilaf with apricots, raisins and pine nu
- Rice pilaf with apricots, raisins and pine nuts
- Rice pilaf with basil and pine nuts
- Rice pilaf with nuts
- Rice pilaf with peas and pine nuts
- Rice pilaf with pinenuts and roasted red peppers
- Rice pilaf with pistachios and golden raisins
- Rice with garlic & pine nuts
- Rice with garlic and pine nuts
- Saffron-sesame rice with pine nuts