Make your own "Rice A Roni"
Rice pilaf was one of the first recipes I made in the lab while attending Penn College for Culinary Arts. It's a technique and once you mastered it you can play around with the ingredients to create different ethnic tastes. Do not skip the lightly browning of the rice step. This adds a nutty flavor and is a must. This recipe is an Italian twist. Also try to use fresh basil if possible, it'll just taste better and add freshness. BTW, basil is my all time favorite herb :)
RICE PILAF WITH BASIL AND PINE NUTS
1 14 1/2-ounce can chicken broth
1 1/2 tablespoons olive oil
1/2 large onion, chopped
1 cup long-grain rice
1/3 cup chopped fresh basil or 1 1/2 teaspoons dried, crumbled
1/4 cup toasted pine nuts
Salt and pepper
2 servings; can be doubled or tripled.