Pine Nut and Basil Rice

Ingredients

• Water

  Plain, clean water

  ⅔ cup or 158g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• White rice

  Long-grain, regular, raw, unenriched

  ⅓ cup or 62g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. In a 1 1/2-quart heavy saucepan cook pine nuts in oil over moderate heat, stirring occasionally, until golden, about 2 minutes. With a slotted spoon transfer pine nuts to a bowl. Add rice to oil in pan and cook over moderately low heat, stirring, 1 minute. Add water and bring to a boil. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 18 minutes. Remove pan from heat and let rice stand, undisturbed, 5 minutes.
2. Finely chop basil. Fluff rice with a fork and stir in basil, pine nuts, and salt and pepper to taste.

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