6 tbsp. butter
1 1/2 c. chopped onion
1 tbsp. minced garlic
3 c. rice
4 1/2 c. chicken broth
1/2 c. chopped fresh basil
3 bay leaves
3/4 c. pine nuts, toasted
6 tbsp. parsley, chopped

Melt half butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion wilts. Add the rice and stir. Add chicken broth, bay leaves and basil. Cover and bring to boil. Pour into a baking casserole. Bake for 20 minutes at 400 degrees. Remove bay leaves. Stir in remaining butter, pine nuts and parsley. Keep warm in oven or over hot water until ready to serve. Serves 12.