Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
I am truly disappointed in this recipe and the reviews. I found the rice was overloaded with the thyme (suggest you cut the amount at least in half for a more subtle flavor) and it does not have enough salt to support the herbs. I will not make this again.
Just adding my voice to the choir of praise. This is WONDERFUL. Wow....My only change was to use sliced almonds because I had run out of pine nuts. Served this with the orange marmalade salmon and steamed green beans.
I just made this for the 3rd time and we really enjoy this rice. This time i skipped the pine nuts and water and just used a 14.5 oz can of chicken broth and it was perfect. Served it with Indian-Style Marinated Chicken and it was a perfect side dish.
I absolutely love this rice recipe! The fresh herbs give it such a beautiful aroma, in addition to great flavors. It is the perfect accompaniment to so many entrees, but I would probably not serve it with something highly seasoned or really spicy, as the flavors are on the delicate side.
I used vegetable broth and brown basmati rice (which required much more cooking time) and skipped the nuts. Didn't miss them at all! Served with Lemon-Garlic Shrimp Skewers and Creamy Ham Casserole. Simple and delicious side dish!
In order to succeed this recipe you have to use Diamond Pearl Basmati Rice. This is a Pure Indian Basmati rice. If you want more informations go on the website http://www.sonaimpex.net or send a mail at firstname.lastname@example.org
Thats good recipe..it could be made better if you use best quality basmati rice..
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