Place rice in a Dutch oven; cover. Bake at 325° for 20 minutes or until rice is golden brown.
Add butter and stir until melted. Stir in broth and boiling water; cover. Bake 30 minutes or until water is absorbed and rice is tender.
Stir in onions, basil and pinenuts; serve immediately.
508 Pearl Street
Bristol, VA 24201
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