Instructions: 1. In a medium saucepan over medium heat, melt butter. Add onions and pecans and saute until pecans are toasted, about 5 minutes.

2. Add rice. Stir in stock and basil.

3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; let stand 5 minutes.

4. Toss rice gently with a fork and season to taste with salt and pepper.

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