14 1/2 oz Chicken broth
1 1/2 tb Olive oil
1/2 lg Onion -- chopped
1 c  Long-grain rice
1/3 c  Fresh basil -- chopped
OR 1 1/2 teaspoons dried.
1/4 c  Toasted pine nuts (pignoli
Nuts)
Salt & pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep warm.
Meanwhile, heat oil in another heavy small saucepan over medium heat. Add
onion and saute until translucent, about 6 minutes. Add rice and stir 1
minute. Add broth and bring to boil. Reduce heat to low. Cover and cook
until broth is absorbed and rice is tender, about 20 minutes. Stir basil
and pine nuts into rice. Season with salt and pepper and serve hot.