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. Recipe By :
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 202mg||7 %|
|Potassium 145.6mg||4 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 44g|
|Protein 5g||7 %|
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Calories per serving: 223
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