Monday, September 10, 2012

Lemony Rice Pilaf with Basil and Pine Nuts

Lemony Rice Pilaf with Basil and Pine Nuts

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.

Serve immediately.

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