Basil and Parmesan Rice with Pine Nuts

Ingredients

• 1/3 cup toasted pine nuts
• 1 T olive oil
• 1 C long-grain white rice
• 2 cups homemade chicken stock or canned chicken broth
• 1/3 cup Parmesan cheese
• 1/3 cup or more fresh basil, finely chopped

Directions

1. Set a heavy Dutch oven-style pan over high heat, add the olive oil, and cook the rice for 2-3 minutes, stirring as it turns lightly golden and begins to smell toasted.
2. Pour in the chicken stock and bring it to a boil. It may sputter when it hits the hot pan, so add it carefully.
3. Once the stock is boiling, reduce the heat, cover the pan with a snug lid, and simmer for 20 minutes. At that point, lift the lid and check that the rice has taken up all the liquid.
4. When the liquid is absorbed, turn off the heat and leave the rice covered for 5 minutes.
5. As the rice rests, put the pine nuts in a dry skillet and toast them until lightly browned, about 2 minutes. Shake the pan now and then, and keep an eye on them so they do not darken too much.
6. Rinse the basil, spin it dry, and finely chop it with a chef’s knife.
7. After the rice has rested for 5 minutes, loosen it with a fork, then fold in the Parmesan, basil, and pine nuts. Serve right away.