2 Tbsp. pignoli (pine nuts)
1 Tbsp. extra-virgin olive oil
1/2 c chopped onion
1 c basmati rice
1 can reduced-sodium chicken broth
Toast pignoli in sm. skillet over low heat, stirring constantly, untillightly browned, about 2 min. Set aside. Combine olive oil and onion in 10 in. skillet w/tight lid. Cook, stirring, over low heat until onion golden. Stir in rice, cook 1 min. Add broth, bring to boil. Cover, cook w/o stirring until broth absorbed, rice tender & dry. (15 min.) Sprinkle w/ toasted pine nuts. Makes 4 svgs.
Submitted by Gretchen Grant Contributed on: and modified on Thursday February 24th, 2005