1 14 1/2-Ounce Can Chicken Broth
2 Tablespoons Olive Oil
1/2 Large Onion, Chopped
1 Cup Long-Grain Rice
1/3 Cup Chopped Fresh Basil
1/4 Cup Pine Nuts
Salt And Pepper
In the same pan you will use to cook the rice, heat 1 Tbsp olive oil and sauté pine nuts until toasty brown. Transfer pine nuts including olive oil to a small bowl.
Add 1 Tbsp olive oil to the pan and sauté onions until soft. When the onions are done add the rice and chicken broth.
Bring broth to a boil. Turn down heat to simmer, cover and cook rice 20 minutes or until most of the water is absorbed.
While rice is cooking combine the juice of 1 lemon, basil and salt and pepper to taste with the pine nuts.
When rice is done mix dressing in and mix well.