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Basil and Parmesan Rice with Pine Nuts

Basil and Parmesan Rice with Pine Nuts
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  • Cusine



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


In heavy dutch oven type pan, brown rice in olive oil over high heat for 2-3 minutes, until rice is starting to look slightly toasted. Add chicken stock and bring to a boil. When stock starts to boil lower heat, cover pan with tight-fitting lid and simmer 20 minutes. After that much time, check to be sure all the liquid is absorbed. When it is, turn off heat and let rice sit 5 minutes. While rice sits, toast pine nuts in dry skillet until slightly browned, about 2 minutes. Shake pan a few times and watch them closely so they don’t get too brown. Wash basil, spin dry, then chop finely with chef’s knife. After the rice sits for 5 minutes, fluff with a fork, stir in Parmesan, chopped basil, and pine nuts and serve immediately. .