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

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 (I use homemade chicken stock ) and bring to a boil. (Stock will spatter when it’s added to the hot pan, so be careful.)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. (This does not reheat well, since it loses that fresh basil flavor when it’s reheated, so you’ll have to eat it all, which probably won’t be much of a problem.)