RICE: Rice Pilaf with Basil and Pine Nuts
1 14 ½ oz. can Chicken Broth
1 ½ Tbsp. Grapes & Olives On Tap Basil Olive Oil
½ large Onion, chopped
1 cup long-grain Rice
1/3 cup fresh Basil, chopped, or 1 ½ tsp. dried Basil, crushed
¼ Pine Nuts, lightly toasted
Bring broth to a simmer in a small saucepan. Reduce heat to low and keep warm. Heat Basil Olive Oil in a heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add warm broth and bring to a boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper to taste and serve.