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

  4 tbsp or 34g

• White rice

  Long-grain, regular, raw, enriched

  ⅓ cup or 62g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

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

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