Recipe from Bon Appetit December 1990
I would add finely chopped chives to this once it is done cooking.
14 oz Chicken Broth
1 1/2 TB Olive Oil
1/2 large Onion, chopped
1 cup Long-grain Rice
1/3 cup chopped fresh Basil
1/4 cup toasted Pine Nuts
Salt and Pepper
Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauce until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.