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Toasted Herb Rice

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

  • Yield: Makes 6 servings


  • 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


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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Toasted Herb Rice Recipe