2 Servings 30 min Cook
2/3 Cup Water
2 Tsp Olive Oil
1/4 Cup Pine Nuts
1/3 Cup White Rice
1 Cup leaves, whole Basil
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.
Finely chop basil.
Fluff rice with a fork and stir in basil, pine nuts, and salt and pepper to taste.
