Toasted Herb Rice

Photo: Oxmoor House
Toasted pine nuts dress up rice with a pleasant crunch.

Prep: 7 minutes, Cook: 2 hours

Slow-Cooker Size: 4-quart

Yield:

Makes 6 servings

Recipe from


Ingredients

3 tablespoons butter or margarine
1 3/4 cups uncooked converted long-grain rice (we tested with Uncle Ben's)
2 (14-ounce) cans chicken broth
1/4 teaspoon salt
6 green onions, chopped
1 teaspoon dried basil
1/3 cup pine nuts, toasted
Garnish: fresh basil sprig

Preparation

Melt butter in a large skillet over medium-high heat; add rice, and sauté 4 minutes or until golden brown. Combine sautéed rice, broth, and next 3 ingredients in a 4-quart slow cooker.

Cover and cook on HIGH 2 hours or until liquid is absorbed and rice is tender. Stir in pine nuts. Garnish, if desired.

Fresh is Best: If you have fresh basil on hand, use 1 tablespoon fresh instead of 1 teaspoon dried basil.

Note:

Southern Living Slow-Cooker Cookbook

February 2006