Toasted Herb Rice

I have yet to make this, though its already noted in my menu planning calendar. 

  • 1 cup uncooked long grain rice
  • 2 T. butter or margarine
  • 1 can condensed chicken broth, heated
  • 3/4 cup boiling water
  • 4 green onions, chopped 1
  • t. dried basil
  • 1/4 cup pine nuts, toasted

Place rice in an ovenproof Dutch oven. Cover with lid. Bake at 325 for 20 to 25 minutes or until rice is golden brown. add butter and stir until melted. Carefully stir in broth and 3/4 cup boiling water. Cover. Bake 30 more minutes or until water is absorbed and rice is tender. Stir in onions, basil and pine nuts; serve at once.
Source: Mildred Bickley

I got the recipe from the following group:

My version will incorporate the following changes:
Instead of chicken broth, I will use my home-made chicken stock. All other seasoning will be just added to the rice cooker with the rice to cook OR saute the onions and pine nuts in butter and add them to the uncooked rice with the basil. 

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