Basil and Parmesan Rice with pine nuts

1/3 cup toasted pine nuts
l Tabs olive oil
1 cup long-grain rice
2 cups chicken broth/stock
1/3 cup parmesan cheese
1/3 cup fresh finely chopped basil

It says this will not reheat well but we love it left over

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. (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. Was basil, spin dry, then chop finely with chef's knife. After the rice sits for 5 minutes, fluff with a fork. stir in cheese, chopped basil and pine nuts and serve immediately.

Serving Size: 4 half cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user WYOSPINNER.