Brown Rice Pilaf with Sun-Dried Tomatoes and Pinenuts

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 1/2 cups short-grain brown rice
• 3 cups low-sodium chicken broth
• Salt
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 2 tablespoons toasted pine nuts

1. In a large saucepan, melt the butter in the oil.
2. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the rice and cook, stirring, for 2 minutes.
4. Add the broth and a pinch of salt and bring to a boil.
5. Cover and simmer over very low heat until the broth is absorbed and the rice is al dente, 45 to 50 minutes.
6. Remove from the heat and let the rice stand, covered, for 10 minutes.
7. Fluff with a fork.
8. Stir in the sun-dried tomatoes and pine nuts and serve.

unsalted butter, extravirgin olive oil, onion, shortgrain brown rice, lowsodium, salt, chopped oil, nuts

Taken from www.foodandwine.com/recipes/brown-rice-pilaf-with-sun-dried-tomatoes-and-pinenuts (may not work)