Toasted pine nuts dress up rice with a pleasant crunch.
Prep: 7 minutes, Cook: 2 hours
Slow-Cooker Size: 4-quart
Oxmoor House FEBRUARY 2006
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.
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